Pork Tenderloin with a Cherry Glaze
Looking for an elegant yet comforting dish to ring in the New Year? This roasted pork tenderloin with cherry glaze is just the answer. Juicy, tender pork is paired with a sweet-tart glaze made from cherry juice, berry jam, balsamic vinegar, a touch of brandy and rosemary. Finished with a sprinkle of pomegranate seeds and fresh parsley, and served over creamy sweet potato puree, this dish is perfect for special gatherings. For an unforgettable meal, serve it alongside my roasted Brussels sprouts with maple vinaigrette—an ideal way to celebrate New Year’s Day in style.
What You'll Need
- Pork Tenderloin – Mild, tender, and juicy, serving as a perfect canvas for bold flavors.
- Cherry Juice – Sweet with a hint of tartness, adding a fruity depth to the glaze.
- Cherry Berry Jam – Sweet, rich, and slightly tangy, enhances the cherry flavor with additional berry notes. I used the Stonewall Kitchen brand but use whatever cherry jam you find or like!
- Shallots – Mildly sweet with a delicate onion-garlic flavor.
- Garlic – Brings a little warmth and depth to the glaze.
- Balsamic Vinegar – Sweet, tangy, and slightly syrupy.
- Brandy – Adds a little depth and a warm undertone.
- Pomegranate Seeds – Adds a pop of freshness and texture as a garnish.
- Parsley – Brings a touch of fresh brightness.
Make it a One-Pan Dinner!
Use a large oven proof skillet – I love my Staub Braiser and use it all of the time!
- In your oven proof pan, make the cherry glaze. After it simmers and reduces, pour it into a bowl and set aside.
- Wipe the pan clean.
- Sear the pork on all sides.
- Pour the cherry glaze over the pork and finish in the oven.
Make the Cherry Glaze
Cherry Glaze: Makes enough for 1 Pork Tenderloin
1 Shallot, chopped
2 tsp Garlic, minced
1 cup Cherry Juice
1/2 cup Cherry Berry Jam
1 tsp Basalmic Vinegar
2 Tbsp Brandy
1 Tbsp Rosemary, chopped
Instructions:
Sweat the shallots in 2 Tbsp of butter for about 5 minutes. Add the garlic and cook another 1-2 minutes. Pour in the cherry juice, jam, vinegar and brandy. Simmer for about 8 minutes until reduced.
Set Aside.
Pork Tenderloin
The pork will be slightly pink and extremely tender. If you prefer it to be more well-done cook for a couple extra minutes in the oven.
Pre-Heat the oven to 375°.
Roast the pork in a preheated oven for 10-15 minutes or until the internal temperature reaches 137°. Allow it to rest for 10 minutes before slicing.
While the pork is resting, fine tune to the glaze. Strain the glaze through a sieve for a smooth consistency. Bring the glaze to a simmer and mix in a pad of butter to finish.
What should you serve it with?
1.5 lbs Sweet Potatoes
4 Tbsp Butter
1/2 Cup Milk
- Peel and cube the sweet potatoes into 1 1/2 cubes.
- Put the sweet potatoes into a pot filled with cold water. Bring to a gentle boil and cook until the potatoes are fork tender.
- Drain the water, place back in the hot pot and allow some of the steam to evaporate.
- In a food processor, combine the cooked sweet potato with butter, milk, salt and pepper and blend until smooth.
This would be excellent served with my Roasted Brussels Sprouts with a Maple Vinaigrette.
Perfectly seasonal, the garnishes work together and the epitome of a beautiful New Year’s Day Dinner.
Equipment
- 1 Large Oven Proof Skillet
Ingredients
- 1 Pork Tenderloin Serves about 3 adults, or 2 adults and 2 small children.
- 1 Shallot chopped
- 2 tsp Garlic minced
- 1 Cup Cherry Juice
- 1/2 Cup Very Berry Jam
- 1 tsp Balsamic Vinegar
- 2 Tbsp Brandy
- 1 Tbsp Rosemary
Instructions
- Pre-heat your oven to 400°
- Heat the pan to medium-low and melt a Tbsp of butter. Sweat the shallots for about 5 minutes. Add the garlic and cook 1-2 minutes longer.
- Pour in the cherry juice, cherry berry jam, balsamic vinegar and brandy. Bring to a simmer and cook for about 8 minutes until reduced. Pour into a bowl and set aside. Wipe the pan clean.
- Add 2 tbsp of oil to the pan and turn the heat up to medium-high. Sear the pork on each side (4) for 2 minutes. Pour the cherry glaze over the pork and sprinkle the rosemary over top.
- Slide the pan into the oven and finish cooking for another 10-15 minutes until the internal temperature reaches 137°. Allow the pork to rest for 10 minutes before slicing.
- While the pork is resting, strain the glaze through a sieve (optional). If the glaze appears to be too runny, simmer it for a few more minutes and at the end melt in a pad of butter to finish.
- Suggested to serve over a sweet potato puree, drizzle of the cherry glaze and garnished with pomegranate seeds and parsley.