A family fave in our house, this easy cherry balsamic marinade for pork tenderloin is a sweet compliment to any veggie side dish.
What you will need
Ingredients
- balsamic vinegar
- cherry preserves
- fresh or dried thyme
- pork tenderloin
- garlic powder
Equipment
- baking dish
- measuring cups and spoons
- small saucepan
- meat thermometer
How to make this easy pork marinade
Heat a small saucepan on low-medium on the stovetop. Add in 1 cup of balsamic vinegar and bring it to a low boil
When the balsamic vinegar reduces to half, add in 1 cup of cherry preserves. Preserves tend to have less sugar and chunkier fruit pieces than jam or jellies. Stir together and reduce the heat to a low simmer for 5 minutes
Remove the pan from the heat and stir in 1 teaspoon of thyme, dried or fresh
Coat the pork tenderloin with 1/2 of the marinade and refrigerate for a couple of hours or cook right away. Once the pork is cooked and has rested, slice it, transfer the slices to a platter, and garnish it with the remaining marinade
How to cook pork tenderloin
Preheat the oven to 400F
Place the pork tenderloin in a baking dish and season it with garlic powder
Coat the pork with 1/2 of the cherry balsamic marinade and roast for approximately 30 minutes. Check the temperature of the middle of the pork (the thickest area of the tenderloin). It is ready when the temperature reaches 145 degrees farenheit
Let the pork rest out of the oven for 10 minutes before slicing. Transfer it to a serving platter and garnish it with the remaining marinade, plus more fresh thyme
Watch me make it on Instagram
If you love pork, be sure to try this Juicy Pork Chops with Sweet Potato recipe next
Pork Tenderloin with Cherry Balsamic Sauce
Description
A family fave in our house, this easy cherry balsamic marinade for pork tenderloin is a sweet compliment to any veggie side dish.
Ingredients
For the pork marinade
For the pork tenderloin
Instructions
For the pork marinade
-
-
Heat a small saucepan on low-medium on the stovetop. Add in 1 cup of balsamic vinegar and bring it to a low boil
-
When the balsamic vinegar reduces to half, add in 1 cup of cherry preserves. Preserves tend to have less sugar and chunkier fruit pieces than jam or jellies. Stir together and reduce the heat to a low simmer for 5 minutes
-
Remove the pan from the heat and stir in 1 teaspoon of thyme, dried or fresh
-
Coat the pork tenderloin with 1/2 of the marinade and refrigerate for a couple of hours or cook right away. Once the pork is cooked and has rested, slice it, transfer the slices to a platter, and garnish it with the remaining marinade
For the pork tenderloin
-
-
Preheat the oven to 400F
-
Place the pork tenderloin in a baking dish and season it with garlic powder
-
Coat the pork with 1/2 of the cherry balsamic marinade and roast for approximately 30 minutes. Check the temperature of the middle of the pork (the thickest area of the tenderloin). It is ready when the temperature reaches 145 degrees farenheit
-
Let the pork rest out of the oven for 10 minutes before slicing. Transfer it to a serving platter and garnish it with the remaining marinade, plus more fresh thyme
