Pork Tenderloin with a Cherry Balsamic Reduction

Pork Tenderloin with a Cherry Balsamic Reduction
Ingredients
- 1 pork tenderloin about 1 lb.
- Salt and pepper to taste
- 2 Tbsp olive oil
- 1/2 cup cherries pitted and halved (fresh or frozen)
- 1/4 cup balsamic vinegar
- 2 Tbsp honey
- 1 clove garlic minced
- 1 tsp fresh thyme chopped (or 1/2 teaspoon dried)
- 1 Tbsp unsalted butter optional, for richness
Instructions
- Preheat your oven to 375°F. Season the pork tenderloin with salt and pepper.
- Heat olive oil in a large oven-proof skillet over medium-high heat. Add the pork and sear on all sides until golden brown, about 2-3 minutes per side.
- Transfer the skillet to the oven and roast the pork for 15-20 minutes, or until the internal temperature reaches 145°F. Remove from the oven and let it rest for 5 minutes.
- While the pork is resting, prepare the cherry balsamic reduction. In a small saucepan, combine cherries, balsamic vinegar, honey, garlic, and thyme. Bring to a simmer over medium heat and cook until the sauce has thickened and reduced by half, about 10 minutes. Stir in the butter, if using, until melted and incorporated. Slice the pork tenderloin and drizzle with the cherry balsamic reduction before serving.
Tip:
- To ensure even cooking, let the pork tenderloin sit at room temperature for about 20 minutes before cooking. For a more robust flavor, consider adding a splash of red wine to the reduction.
Nutrition
Calories: 310kcalCarbohydrates: 15gProtein: 24gFat: 16gFiber: 1gSugar: 13g
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