Description
This easy Pork Tenderloin with Cherry Sauce is juicy and tender, topped with a sweet-tart sauce made with balsamic and cherry preserves.
Yield: 6servings | Serving Size: 2slices
Ingredients
1/2cupbalsamic vinegar
1/2cupless-sugar cherry preserves, I used this one
1 1/2teaspoonfresh thyme, chopped
1 1/2teaspoongarlic powder
1 1/2teaspoonskosher salt
1/4teaspoonblack pepper
2lbspork tenderloin, (I used two 1 pound tenderloins)
olive oil spray
Instructions
- Preheat oven to 400F. Trim and remove any silver skin from the pork tenderloin.
Bring balsamic to a boil and cook over low heat until reduced to 3 tablespoons, about 5 minutes. Stir in cherry preserves; cook 1 minute. Remove from heat and stir in thyme.
- Combine garlic powder, salt, and pepper. Rub over pork.
- Heat a cast iron skillet over medium high heat and spray with oil. Brown the pork tenderloin on all sides. Spoon half of the glaze over the pork and transfer to the oven.
- Bake until the internal temperature reaches 145F. Depending on the thickness, this will range anywhere from 10 to 15 minutes so using a thermometer is a must so it’s not dried out.
- Let it rest tented with foil 10 minutes before slicing. Slice into 12 slices. Spoon remaining cherry sauce over the pork.
Last Step:
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Notes
The best tip for not overcooking pork tenderloin is to use a meat thermometer to monitor the internal temperature. I have the Meater Plus and love it. Here’s how to do it:
Rest the meat: Let the pork rest for at least 5 minutes after cooking. The temperature will rise slightly due to carryover cooking, reaching the perfect doneness.
Avoid overcooking: Keep an eye on the pork as it cooks, especially since tenderloin is a lean cut and can dry out quickly.
Nutrition
Serving: 2slices, Calories: 233kcal, Carbohydrates: 15g, Protein: 32g, Fat: 3.5g, Saturated Fat: 1g, Cholesterol: 98.5mg, Sodium: 365.5mg, Fiber: 0.5g, Sugar: 14g
