Roast Pork Tenderloin with Cherry Glaze: A Symphony of Sweet and Savory

There are some dishes that just feel like a celebration, even on a Tuesday night. For me, roast pork tenderloin with a glossy, ruby-red cherry glaze is one of those meals. I remember the first time I made it, years ago, nervously presenting it to a table of discerning friends. The aroma that filled my small kitchen, a tantalizing blend of savory pork and sweet, slightly tart cherries, was enough to set my heart at ease. And when they took their first bites, the hushed murmurs of appreciation confirmed it – this was a winner, an “easy but fancy looking meal” indeed, where the cherries and cranberries truly sang with a depth of flavor that surprised everyone, including myself.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20-25 minutes
• Total Time: 40-45 minutes
• Servings: 4
• Yield: 1 main course
• Dietary Type: Gluten-Free (ensure ingredients are certified)

Ingredients

This recipe is deceptively simple, relying on a few key ingredients to create a truly memorable dish. The quality of your pork tenderloin will shine through, and the tart cherries form the perfect counterpoint to its richness.

• 2 lbs pork tenderloin
• 1 (16 ounce) can unsweetened tart red cherries, drained (reserve the liquid)
• 1/2 – 1 cup cherry juice (from the can or additional pure cherry juice)
• 4 teaspoons cornstarch
• 1/4 cup brown sugar (packed)
• 1/2 cup dried cranberries
• 1 teaspoon mustard (Dijon or whole grain works beautifully)
• Salt and freshly ground black pepper to taste

Equipment Needed

A few essential tools will make this recipe a breeze.

• Oven
• Shallow roasting pan
• Small saucepan
• Small bowl
• Whisk (optional, for cornstarch mixture)
• Meat thermometer

Instructions

The beauty of this dish lies in its straightforward execution. By following these steps carefully, you’ll achieve a perfectly cooked, flavorful pork tenderloin with a glaze that’s both visually stunning and delicious.

1. Preheat your oven to a robust 425°F (220°C). This high heat is crucial for achieving a beautiful sear on the pork tenderloin and ensuring it cooks through quickly without drying out.
2. Prepare the Pork Tenderloins: Pat the pork tenderloins dry with paper towels. This step is vital for achieving a good sear. Season them generously on all sides with salt and freshly ground black pepper. Place the seasoned tenderloins in a shallow roasting pan.
3. Roast the Pork: Place the roasting pan in the preheated oven. Roast the tenderloins for 20 to 25 minutes, or until a meat thermometer inserted into the thickest part registers an internal temperature of 155°F (68°C). This temperature ensures the pork is cooked through but still wonderfully juicy.
4. Prepare the Cherry Glaze: While the pork is roasting, it’s time to craft that luscious glaze. Drain the cherries, being sure to reserve the liquid from the can. You’ll need this flavorful liquid for the glaze.
5. Measure and Combine Liquids: Add enough cherry juice to the reserved cherry liquid to make a total of 1 cup. This ensures a consistent flavor and consistency for your glaze.
6. Make the Cornstarch Slurry: In a small bowl, combine the 4 teaspoons of cornstarch with 2 tablespoons of the measured cherry liquid. Whisk or stir until the cornstarch is fully dissolved and you have a smooth slurry with no lumps. This is your thickening agent.
7. Combine Glaze Ingredients: In a small saucepan, combine the drained cherries, 1/4 cup of packed brown sugar, 1/2 cup of dried cranberries, and the remaining cherry liquid (which should be less than 1 cup now, as you’ve used 2 tablespoons for the slurry).
8. Cook the Glaze: Place the saucepan over medium heat. Cook, stirring constantly, until the mixture boils and thickens. This usually takes a few minutes. Be patient and keep stirring to prevent scorching. Once thickened, stir in the 1 teaspoon of mustard. The mustard adds a subtle tang that beautifully balances the sweetness of the cherries and sugar.
9. Glaze the Pork: During the last 10 minutes of the pork’s roasting time, carefully remove the roasting pan from the oven. Pour the prepared cherry glaze evenly over the tenderloins. Return the pan to the oven to finish roasting. The glaze will caramelize slightly, creating a beautiful, glossy coating.
10. Rest and Slice: Once the pork has reached its internal temperature and the glaze is looking glorious, remove the roasting pan from the oven. Let the tenderloins rest for 5 to 10 minutes before slicing. This resting period is crucial for allowing the juices to redistribute throughout the meat, ensuring a tender and moist result.
11. Serve: Slice the tenderloins into medallions of your desired thickness. Arrange them on a platter and spoon any extra glaze from the pan over the top.

Expert Tips & Tricks

As a chef, I’ve learned that a few small adjustments can elevate even the most straightforward recipe. Here are a few insights to help you master this pork tenderloin.

• Achieving the Perfect Sear: Don’t skip the step of patting the pork dry. Moisture is the enemy of a good sear. A dry surface allows the meat to brown properly, developing a flavorful crust.
• Doneness is Key: While the temperature of 155°F (68°C) is the target, oven temperatures can vary. It’s always best to use a reliable meat thermometer. Remember that the temperature will rise slightly as the meat rests. If you prefer your pork more well-done, you can roast for a few extra minutes, but be mindful not to overcook, as tenderloin can become dry.
• Glaze Consistency: If your glaze seems too thin, you can create another small cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and stir it into the simmering glaze until it reaches your desired consistency. If it’s too thick, a splash of extra cherry juice or water can thin it out.
• Dried Cranberries: The dried cranberries add a lovely chewiness and an additional layer of tartness. If you can’t find them, you could try finely chopped dried cherries or even a few slivers of dried apricots for a different fruity note.
• Mustard Choice: While any mustard will work, a good Dijon or a grainy mustard will offer more complexity than a standard yellow mustard. The mustard isn’t just for flavor; its acidity helps to cut through the richness of the pork and the sweetness of the glaze.

Serving & Storage Suggestions

This Roast Pork Tenderloin with Cherry Glaze is a showstopper on its own, but it pairs beautifully with a variety of sides. For a complete meal, consider serving it with creamy mashed potatoes, roasted Brussels sprouts, or a simple arugula salad with a light vinaigrette.

Serving: Arrange the sliced medallions on a warm platter. Drizzle any accumulated juices from the roasting pan over the pork. A sprig of fresh rosemary or thyme can add a beautiful visual garnish.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The glaze will continue to meld with the pork as it sits.

Reheating: To reheat, gently warm the pork tenderloin slices in a skillet over low heat with a splash of water or broth, or in a low oven (around 300°F/150°C) until heated through. Be careful not to overheat, as this can dry out the meat.

Nutritional Information

Here’s an approximate nutritional breakdown per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	429.3 kcal	–
Calories from Fat	115 kcal	–
Total Fat	12.8 g	19%
Saturated Fat	4.4 g	21%
Cholesterol	149.7 mg	49%
Sodium	132.1 mg	5%
Total Carbohydrate	30 g	9%
Dietary Fiber	2.4 g	9%
Sugars	24.1 g	96%
Protein	47.7 g	95%

Note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

While this recipe is fantastic as is, here are a few ideas to put your own spin on it:

• Different Berries: If tart red cherries aren’t available, you could experiment with unsweetened tart cherries or even a mix of cherries and raspberries for the glaze. The tartness is key to balancing the sweetness.
• Spicy Kick: For a touch of heat, add a pinch of red pepper flakes to the glaze while it’s simmering.
• Citrus Zest: A bit of orange zest added to the glaze can provide a lovely aromatic lift and complement the fruit flavors.
• Herbaceous Notes: While not part of the original recipe, a few sprigs of fresh rosemary or thyme roasted alongside the pork can impart a wonderful subtle herbaceous flavor.

FAQs

Q: Can I make the cherry glaze ahead of time?
A: Yes, you can prepare the glaze up to 2 days in advance. Store it in an airtight container in the refrigerator. Gently reheat it on the stovetop before glazing the pork.

Q: My pork tenderloin seems to be cooking very quickly. What should I do?
A: Ovens can vary. Keep a close eye on the internal temperature. If it’s nearing 155°F (68°C) before the 20-minute mark, remove it from the oven to prevent overcooking.

Q: Is it okay to use sweet cherries instead of tart cherries?
A: It’s best to stick with tart cherries for this recipe, as their acidity is crucial for balancing the sweetness of the glaze and the richness of the pork. Sweet cherries would make the glaze overly sweet.

Q: What’s the best way to ensure the glaze doesn’t burn onto the pan?
A: The glaze is applied during the last 10 minutes of roasting, so the caramelization is usually brief and manageable. If you notice any excessive browning, you can tent the pork loosely with foil.

Q: Can I use pork loin instead of tenderloin?
A: Pork tenderloin is quite lean and cooks quickly. Pork loin is a thicker cut and will require a longer cooking time and potentially a different temperature to cook through evenly. It’s best to stick with tenderloin for this specific recipe.

Final Thoughts

This Roast Pork Tenderloin with Cherry Glaze is more than just a recipe; it’s an experience. It’s the kind of dish that makes you feel like a culinary artist, effortlessly creating something elegant and delicious. It’s perfect for a special occasion, a romantic dinner for two, or simply when you want to impress without spending hours in the kitchen. So gather your ingredients, embrace the simple elegance of this dish, and savor the delightful interplay of sweet and savory. I encourage you to give it a try, and I’d love to hear about your experience! Consider pairing it with a light-bodied red wine like a Pinot Noir or a crisp Rosé to further enhance the fruity notes. Enjoy!