This easy Pork Tenderloin with Cherry Sauce is juicy and tender, topped with a sweet-tart sauce made with balsamic and cherry preserves. It’s the perfect balance of flavors—savory, sweet, and a touch tangy!
Pork Tenderloin with Cherry Balsamic Sauce
Pork tenderloin is a lean and tender cut of meat that cooks quickly and absorbs flavors beautifully. It’s also a healthier option, as it’s low in fat while still being incredibly juicy when prepared correctly. A quick sear locks in the juices and creates a golden-brown crust, while finishing it in the oven ensures even cooking. And if you’re on WW, it’s now one of their new 0 point foods! This dish is perfect for weeknight dinners yet elegant enough for the holidays.
Why You’ll Love This Cherry Pork Tenderloin Recipe
I originally tested this recipe with port wine which was great, but I ran out then tested with balsamic vinegar and loved it even more! Bonus, it’s less expensive than using port wine. This is great with mashed potatoes and roasted vegetables on the side.
- Easy: Just 5 ingredients, not counting salt and pepper.
- Quick: Takes about 30 minutes!
- Holiday Worthy: If you need a simple dish for the holidays, this would be a great option. You might want to make extra sauce!
- Sweet, Tart and Savory: The sweet cherry-balsamic glaze complements the tender, juicy pork, creating a perfectly balanced flavor profile.
- Dietary Restrictions: Weight Watchers-friendly, gluten-free, high-protein, dairy-free.
If you make this pork tenderloin recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
What You’ll Need
You need only 5 ingredients plus salt and pepper to make this flavorful pork tenderloin recipe. See the exact measurements in the recipe card below.
- Balsamic vinegar is a sweet, tangy and fruity.
- Cherry Preserves: I like using this lower-sugar cherry spread from Bonne Maman, but any cherry jam will work.
- Thyme’s earthy, herbaceous flavor contrasts nicely with the sweet jam and balsamic.
- Pork Rub: Garlic powder, salt, and pepper season the pork.
- Pork Tenderloin is a tender yet lean cut of pork.
Is it better to sear pork tenderloin before roasting?
Searing the pork tenderloin first is crucial for the best results, even though it’s an extra step. It gives the meat a pretty brown color and enhances the flavor. I love cooking it in a cast-iron skillet since it can be used on the stove and in the oven.
How to Make Pork Tenderloin with Cherry Balsamic Sauce
Between making the cherry sauce and cooking the pork, this simple pork tenderloin with cherry preserves sauce will be ready in under 30 minutes. Scroll to the recipe card below for the printable instructions.
- Make the cherry balsamic sauce: Boil the balsamic vinegar, then cook on low heat until reduced. Stir in the cherry preserves and cook for a minute until it thickens slightly. Remove from the heat and stir in the thyme.
- Season the Pork: Combine the garlic powder, salt, and pepper and rub over the tenderloins.
- Sear the Pork Tenderloin: Brown the tenderloins on all sides in a cast-iron skillet over medium-high heat. Spoon half of the cherry sauce over the meat, reserving the rest for later.
- Bake the pork at 400°F for 10 to 15 minutes, depending on the thickness. Use a meat thermometer to confirm they’re at 145°F. (see tips below)
- Rest: Loosely cover the skillet with foil and let the pork rest for 5 minutes before slicing. Serve with remaining cherry sauce.
Tips For Not Overcooking Pork Tenderloin
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:
- Cook to the right temperature: Remove the pork tenderloin from the heat when it reaches 145°F (63°C) in the thickest part. This ensures it’s safe to eat while staying juicy and tender.
- 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.
Variations
- Balsamic Vinegar: Swap the balsamic vinegar wine for port wine instead.
- Preserves: Make the pork tenderloin glaze with different jams, like blackberry, plum, or apricot.
- Herbs: Substitute thyme with rosemary.
Serving Suggestions
Storage
- Refrigerate pork for up to 4 days.
- Freeze it for 3 months.
- Reheat: Thaw it in the fridge the day before eating. Then, microwave until warm.
More Pork Tenderloin Recipes You’ll Love
Yield: 6 servings
Serving Size: 2 slices
-
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:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Cook to the right temperature: Remove the pork tenderloin from the heat when it reaches 145°F (63°C) in the thickest part. This ensures it’s safe to eat while staying juicy and tender.
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.
Serving: 2 slices, Calories: 233 kcal, Carbohydrates: 15 g, Protein: 32 g, Fat: 3.5 g, Saturated Fat: 1 g, Cholesterol: 98.5 mg, Sodium: 365.5 mg, Fiber: 0.5 g, Sugar: 14 g
