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Tart Cherry Date Glazed Pork

Featured in: Seasonal Cooking

This dish features a tender pork tenderloin, carefully seared and roasted to juicy perfection. It's finished with a rich glaze made from tart cherries and Medjool dates, combined with balsamic vinegar, honey, Dijon mustard, and garlic for a complex, tangy-sweet flavor profile. The glaze can also be used as a marinade to deepen tastes. Serve garnished with fresh parsley for a touch of color and freshness. Ideal for a quick yet elegant main course.

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Updated on Fri, 21 Nov 2025 09:11:00 GMT
Tender slices of Tart Cherry Date Glazed Pork Tenderloin glistening, served with a rich, dark sauce. Pin
Tender slices of Tart Cherry Date Glazed Pork Tenderloin glistening, served with a rich, dark sauce. | potfuljoy.com

A succulent pork tenderloin roasted to perfection, glazed with a tangy-sweet blend of tart cherries and dates. This elegant, budget-friendly main dish delivers complex flavors with minimal effort.

This pork tenderloin quickly became a favorite for weeknight dinners and special occasions alike. The glaze strikes a perfect balance of tart and sweet that keeps everyone coming back for more.

Ingredients

  • Pork: 1.5 lbs (700 g) pork tenderloin, trimmed, 1 tbsp olive oil, 1 tsp kosher salt, ½ tsp freshly ground black pepper
  • Glaze: ½ cup dried tart cherries, 4 Medjool dates, pitted and chopped, ¼ cup balsamic vinegar, 2 tbsp honey, 1 tbsp Dijon mustard, 2 cloves garlic, minced, ¼ cup water
  • Garnish: 2 tbsp fresh parsley, chopped (optional)

Instructions

Preheat oven:
Preheat oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels. Rub with olive oil, salt, and pepper.
Prepare glaze:
In a small saucepan, combine tart cherries, dates, balsamic vinegar, honey, Dijon mustard, garlic, and water. Bring to a simmer over medium heat. Cook for 7 8 minutes until fruit is soft and mixture thickens slightly. Remove from heat and blend with an immersion blender or carefully transfer to a blender. Purée until smooth.
Sear pork:
Heat an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until browned, about 2 3 minutes per side.
Glaze and roast:
Brush half the cherry-date glaze over the pork. Transfer skillet to the preheated oven. Roast for 18 22 minutes, or until internal temperature reaches 145°F (63°C).
Rest pork:
Remove pork from oven. Rest for 5 minutes before slicing.
Serve:
Serve pork slices drizzled with remaining glaze. Garnish with fresh parsley if desired.
The finished Tart Cherry Date Glazed Pork Tenderloin, visually appealing, showing its juicy interior and dark, sweet glaze. Pin
The finished Tart Cherry Date Glazed Pork Tenderloin, visually appealing, showing its juicy interior and dark, sweet glaze. | potfuljoy.com

This recipe always brings my family together at the dinner table, sharing stories and laughter over a delicious and wholesome meal.

Serving Suggestions

Excellent served with roasted potatoes or a green salad.

Pairing Ideas

Pair with a light red wine, such as Pinot Noir or Grenache.

Allergen Information

Contains none of the top 8 allergens. Check labels on prepared mustard and dried fruits for hidden allergens or gluten if highly sensitive.

Close-up of perfectly roasted Tart Cherry Date Glazed Pork Tenderloin with a vibrant, sweet and tangy glaze. Pin
Close-up of perfectly roasted Tart Cherry Date Glazed Pork Tenderloin with a vibrant, sweet and tangy glaze. | potfuljoy.com

Enjoy this rich and flavorful pork tenderloin as a centerpiece for your next dinner gathering—simple yet impressive.

Tart Cherry Date Glazed Pork

Roasted pork tenderloin with a tangy cherry and date glaze, delivering rich and balanced flavors.

Preparation time
15 min
Cooking time
30 min
Total time
45 min

Category Seasonal Cooking

Difficulty Easy

Origin American

Yield 4 Servings

Dietary specifications Dairy-free, Gluten-free

Ingredients

Pork

01 1.5 lbs pork tenderloin, trimmed
02 1 tbsp olive oil
03 1 tsp kosher salt
04 ½ tsp freshly ground black pepper

Glaze

01 ½ cup dried tart cherries
02 4 Medjool dates, pitted and chopped
03 ¼ cup balsamic vinegar
04 2 tbsp honey
05 1 tbsp Dijon mustard
06 2 cloves garlic, minced
07 ¼ cup water

Garnish

01 2 tbsp fresh parsley, chopped (optional)

Instructions

Step 01

Prepare pork: Preheat oven to 400°F. Pat pork tenderloin dry and rub evenly with olive oil, kosher salt, and black pepper.

Step 02

Make glaze: Combine tart cherries, dates, balsamic vinegar, honey, Dijon mustard, minced garlic, and water in a small saucepan. Simmer over medium heat for 7–8 minutes until fruit softens and mixture thickens slightly. Remove from heat and purée until smooth using an immersion or regular blender.

Step 03

Sear pork: Heat an oven-safe skillet over medium-high heat. Sear pork tenderloin on all sides until browned, about 2–3 minutes per side.

Step 04

Glaze and roast: Brush half of the glaze over the pork. Transfer skillet to preheated oven and roast for 18–22 minutes until internal temperature reaches 145°F.

Step 05

Rest pork: Remove pork from oven and let rest for 5 minutes before slicing.

Step 06

Serve: Slice pork tenderloin, drizzle remaining glaze over slices, and garnish with fresh parsley if desired.

Required equipment

  • Oven-safe skillet
  • Small saucepan
  • Immersion blender or regular blender
  • Meat thermometer
  • Chef's knife and cutting board

Allergen information

Review each ingredient to identify potential allergens and if uncertain, please consult a healthcare professional.
  • Contains no major allergens; verify mustard and dried fruit products for hidden allergens or gluten if sensitive.

Nutritional values (per serving)

These values are provided as a general guide only and shouldn't replace professional medical advice.
  • Calories: 315
  • Fat: 7 g
  • Carbs: 32 g
  • Protein: 32 g