Sour Cherry and Vinegar Glazed Pork Tenderloin

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Roasted pork tenderloin finished with a sour cherry and vinegar glaze that balances sweetness with sharp acidity. This American-inspired pork recipe, ready in about 40 minutes, pairs pork tenderloin, salt, black pepper 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.

Prep: 10 min Cook: 30 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Pat dry 1.5 pounds pork tenderloin and season all sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides for 2-3 minutes per side until golden brown.
  3. Step 3: Transfer the skillet to the preheated oven and roast pork for 15-18 minutes until internal temperature reaches 145°F. Remove pork to rest on a cutting board.
  4. Step 4: While pork rests, place the skillet back on medium heat and add 1 cup pitted sour cherries, 1/4 cup balsamic vinegar, 2 tbsp honey, 1 minced garlic clove, and 1 tsp chopped fresh thyme. Cook for 5-6 minutes, stirring occasionally until the cherries break down and the glaze thickens.
  5. Step 5: Slice the pork tenderloin into medallions and spoon the sour cherry glaze over the top before serving.

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