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Cherry glazed pork tenderloin served with roasted potatoes, broccoli, and dipping glaze for a complete and colorful dinner plate.

Cherry-Glazed Pork Tenderloin

Restaurant-worthy cherry-glazed pork tenderloin in about 30 minutes: seasoned tenderloin seared, roasted at 425°F and brushed with a glaze of reduced red wine, cherry preserves and fresh thyme.
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Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Pork
  • 3 pounds pork tenderloin about 2 tenderloins
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon oil for browning
Cherry glaze
  • 3/4 cup red wine Port, Merlot or Malbec; or chicken stock
  • 1/2 cup cherry preserves
  • 1 teaspoon fresh thyme chopped

Method
 

  1. Mix the salt, pepper and garlic powder and rub it into all sides of the pork. Preheat the oven to 425°F.
  2. Heat the oil in a large skillet over medium-high heat and brown the pork on all sides, about 8 minutes.
  3. Place each tenderloin in a loaf pan or glass dish (a loaf pan catches the juices for basting). Roast at 425°F for about 20 minutes, until a meat thermometer reads 135°F.
  4. Meanwhile, bring the wine to a boil in a small saucepan and cook about 10 minutes until it reduces to about 2 tablespoons.
  5. Stir in the cherry preserves and heat for just 45 seconds, then remove from the heat and stir in the thyme. Do not heat longer or the glaze will liquefy and will not stick.
  6. At the halfway point of roasting, brush the pork generously with glaze and return it to the oven for the remaining 10 minutes.
  7. Brush on the remaining glaze and let the pork rest 10 minutes before slicing so it stays juicy.

Notes

Never cook with a wine you would not drink. Resting the meat before slicing is essential for a juicy tenderloin.