Balsamic-Glazed Pork Tenderloin with Sour Cherry Reduction

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Pan-seared pork tenderloin finished with a rich and tangy balsamic and sour cherry sauce that adds a deep, fruity sourness to the savory meat. This Mediterranean-inspired pork recipe, ready in about 30 minutes, pairs pork tenderloin, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, trimmed pork tenderloin
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves, minced fresh garlic
• 1/4 cup balsamic vinegar
• 1/2 cup, fresh or frozen pitted sour cherries
• 1 tbsp honey
• 1 tsp, chopped fresh thyme

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Instructions

1. Step 1: Season 1 lb pork tenderloin with 1 tsp salt and 1/2 tsp black pepper evenly.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add pork tenderloin and sear for 4-5 minutes on each side until golden brown.
3. Step 3: Remove pork from skillet and set aside to rest. Lower heat to medium and add 2 minced garlic cloves, sautéing for 30 seconds until fragrant.
4. Step 4: Add 1/4 cup balsamic vinegar, 1/2 cup pitted sour cherries, 1 tbsp honey, and 1 tsp chopped fresh thyme to the skillet. Cook for 5-6 minutes, stirring occasionally, until the cherries soften and the sauce reduces to a glossy glaze.
5. Step 5: Slice pork tenderloin into medallions and spoon the sour cherry balsamic reduction over the top. Serve warm.