Sour Cherry and Vinegar Glazed Pork Tenderloin

By · Reviewed by AislePrompt Editorial · ·

Roasted pork tenderloin finished with a sour cherry and vinegar glaze that balances sweetness with sharp acidity. This american-inspired pork ready in about 40 minutes pairs pounds 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

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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Frequently asked questions

How long does Sour Cherry and Vinegar Glazed Pork Tenderloin take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sour Cherry and Vinegar Glazed Pork Tenderloin?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds pork tenderloin from drying out.

Can I substitute ingredients in Sour Cherry and Vinegar Glazed Pork Tenderloin?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sour Cherry and Vinegar Glazed Pork Tenderloin for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sour Cherry and Vinegar Glazed Pork Tenderloin?

American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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