This easy Pork Tenderloin with Cherry Sauce is juicy and tender, topped with a sweet-tart sauce made with balsamic and cherry preserves. It’s the perfect balance of flavors—savory, sweet, and a touch tangy!
Pork Tenderloin with Cherry Balsamic Sauce
Pork tenderloin is a lean and tender cut of meat that cooks quickly and absorbs flavors beautifully. It’s also a healthier option, as it’s low in fat while still being incredibly juicy when prepared correctly. A quick sear locks in the juices and creates a golden-brown crust, while finishing it in the oven ensures even cooking. And if you’re on WW, it’s now one of their new 0 point foods! This dish is perfect for weeknight dinners yet elegant enough for the holidays.
Why You’ll Love This Cherry Pork Tenderloin Recipe
I originally tested this recipe with port wine which was great, but I ran out then tested with balsamic vinegar and loved it even more! Bonus, it’s less expensive than using port wine. This is great with mashed potatoes and roasted vegetables on the side.
- Easy: Just 5 ingredients, not counting salt and pepper.
- Quick: Takes about 30 minutes!
- Holiday Worthy: If you need a simple dish for the holidays, this would be a great option. You might want to make extra sauce!
- Sweet, Tart and Savory: The sweet cherry-balsamic glaze complements the tender, juicy pork, creating a perfectly balanced flavor profile.
- Dietary Restrictions: Weight Watchers-friendly, gluten-free, high-protein, dairy-free.
If you make this pork tenderloin recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
What You’ll Need
You need only 5 ingredients plus salt and pepper to make this flavorful pork tenderloin recipe. See the exact measurements in the recipe card below.
- Balsamic vinegar is a sweet, tangy and fruity.
- Cherry Preserves: I like using this lower-sugar cherry spread from Bonne Maman, but any cherry jam will work.
- Thyme’s earthy, herbaceous flavor contrasts nicely with the sweet jam and balsamic.
- Pork Rub: Garlic powder, salt, and pepper season the pork.
- Pork Tenderloin is a tender yet lean cut of pork.
Is it better to sear pork tenderloin before roasting?
Searing the pork tenderloin first is crucial for the best results, even though it’s an extra step. It gives the meat a pretty brown color and enhances the flavor. I love cooking it in a cast-iron skillet since it can be used on the stove and in the oven.
How to Make Pork Tenderloin with Cherry Balsamic Sauce
Between making the cherry sauce and cooking the pork, this simple pork tenderloin with cherry preserves sauce will be ready in under 30 minutes. Scroll to the recipe card below for the printable instructions.
- Make the cherry balsamic sauce: Boil the balsamic vinegar, then cook on low heat until reduced. Stir in the cherry preserves and cook for a minute until it thickens slightly. Remove from the heat and stir in the thyme.
- Season the Pork: Combine the garlic powder, salt, and pepper and rub over the tenderloins.
- Sear the Pork Tenderloin: Brown the tenderloins on all sides in a cast-iron skillet over medium-high heat. Spoon half of the cherry sauce over the meat, reserving the rest for later.
- Bake the pork at 400°F for 10 to 15 minutes, depending on the thickness. Use a meat thermometer to confirm they’re at 145°F. (see tips below)
- Rest: Loosely cover the skillet with foil and let the pork rest for 5 minutes before slicing. Serve with remaining cherry sauce.
Tips For Not Overcooking Pork Tenderloin
The best tip for not overcooking pork tenderloin is to use a meat thermometer to monitor the internal temperature. I have the Meater Plus and love it. Here’s how to do it:
- Cook to the right temperature: Remove the pork tenderloin from the heat when it reaches 145°F (63°C) in the thickest part. This ensures it’s safe to eat while staying juicy and tender.
- Rest the meat: Let the pork rest for at least 5 minutes after cooking. The temperature will rise slightly due to carryover cooking, reaching the perfect doneness.
- Avoid overcooking: Keep an eye on the pork as it cooks, especially since tenderloin is a lean cut and can dry out quickly.
Variations
- Balsamic Vinegar: Swap the balsamic vinegar wine for port wine instead.
- Preserves: Make the pork tenderloin glaze with different jams, like blackberry, plum, or apricot.
- Herbs: Substitute thyme with rosemary.
Serving Suggestions
- Buttermilk Mashed Potatoes: I liked how the sweet sauce seeps into the mashed potatoes, creating the best blend of sweet and savory in every bite.
- Sweet Potatoes: Baked sweet potatoes or roasted sweet potatoes would be great too.
- Vegetable: Roasted green beans, roasted Brussels sprouts, or a kale salad would all pair nicely with the meat and potatoes.
Storage
- Refrigerate pork for up to 4 days.
- Freeze it for 3 months.
- Reheat: Thaw it in the fridge the day before eating. Then, microwave until warm.
More Pork Tenderloin Recipes You’ll Love
- Air Fryer Bacon-Wrapped Pork Tenderloin
- Grilled Pork Tenderloin
- Mexican Adobo Pork Tenderloin
- Fig Balsamic Roast Tenderloin
- Sweet and Fiery Glazed Pork Tenderloin
Pork Tenderloin with Cherry Sauce
Ingredients
- 1/2 cup balsamic vinegar
- 1/2 cup less-sugar cherry preserves, I used this one
- 1 1/2 teaspoon fresh thyme, chopped
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 2 lbs pork tenderloin, (I used two 1 pound tenderloins)
- olive oil spray
Instructions
- Preheat oven to 400F. Trim and remove any silver skin from the pork tenderloin.
- Bring balsamic to a boil and cook over low heat until reduced to 3 tablespoons, about 5 minutes. Stir in cherry preserves; cook 1 minute. Remove from heat and stir in thyme.
- Combine garlic powder, salt, and pepper. Rub over pork.
- Heat a cast iron skillet over medium high heat and spray with oil. Brown the pork tenderloin on all sides. Spoon half of the glaze over the pork and transfer to the oven.
- Bake until the internal temperature reaches 145F. Depending on the thickness, this will range anywhere from 10 to 15 minutes so using a thermometer is a must so it’s not dried out.
- Let it rest tented with foil 10 minutes before slicing. Slice into 12 slices. Spoon remaining cherry sauce over the pork.
If I plan to cook and freeze this, should I freeze the pork loin whole instead of sliced. I’m worried about it drying out.
Let it cool completely, then you can slice (or portion it). Pack tightly in airtight vacuum-sealed bags/heavy-duty freezer bags with all air removed.
Do you cover with foil while baking?
Made it a second time and used my homemade blackberry jam, in place of cherry, it was delicious! Thanks
Made this for some friends about 6 weeks ago and they still rave about it. Said it was the best they ever had.
This is so easy and delicious! The cherry really compliments the pork. I will make this a regular on my dinner rotation list! One of many from Skinnytaste!
Thanks Jeanette!
This was delicious! I subbed the cherry preserves with grape jelly and it didn’t disappoint!
Well, my husband bought sugar free cherry pie filling. Will that work? 🥴
This is so easy especially for an average cook and VERY tasty. I would make this weekly!
Glad you enjoyed it!
This recipe is super easy and delicious!! Everyone loved it!
My 13 year old son just said “this is like steak….. but better!”
It was absolutely delicious, and my family devoured it. I was a little reluctant after the smell from the balsamic reduction (I am not a vinegar smell fan) but it cooked so well! If you are not a vinegar fan, trust the process, you will love it.
This was excellent! I did a few things differently. I needed to use my slow cooker. I put the rub on the loins like you directed. I then put them in the crockpot with 1 c. chicken broth. I mixed the cherry preserves with wild cherry balsamic vinegar (We have an oil and vinegar specialty store in our area). I poured this on top of the loins. Cooked for 3 hours on high. I then took all of the juice and reduced it to put over the pork. My husband rated it a 17 out of 10!
The pork was absolutely delicious. I served with mashed potatoes and a green salad with vegetables from the garden. HOWEVER, the balsamic vinegar destroyed the seasoning on my cast iron skillet. The skillet was literally stick-proof before. Now it has to be reseasoned. How do you combat that?
Thrilled you enjoyed the pork tenderloin with cherry sauce—mashed potatoes and a fresh green salad sound like the perfect sides! About the cast iron: balsamic vinegar and other acidic ingredients (like wine or tomatoes) can break down the pan’s seasoning. To avoid that, you can cook the sauce in stainless steel or enamel instead. If your cast iron does lose seasoning, simply reseason it by coating with oil and baking until the surface is restored—it will be good as new.
This is without a doubt, the most delicious and healthy recipe using pork tenderloin I’ve ever tasted! Again Gina, you have overwhelmed!
Easy and delicious!
Love the balsamic glaze! Very easy recipe😋
Great and easy recipe. I used sirloin steaks from Costco all in black iron skillet then with cherry sauce at near finish. Delicious. Hint: just make more sauce! 145 F is perfect but no need to say “safe to eat”. We’ve gotten past all the pork bad guys decades ago. These days hamburger has a better chance of any food pathogen issues than pork
Updated WW points is only ONE pps! We have made this a couple times & enjoy it every time! Definitely recommend using a meat thermometer so as to not overcook the pork.
I used a meat thermometer (necessary!) and the pork was cooked perfectly. I doubled the sauce so we would have enough to serve at the table as we had friends for dinner. 1 1/2 times the sauce would have been perfect. Amazing flavor!
Unbelievably good! This is definitely going into my favorite recopies rotation! Thanks!
This recipe is amazing. Easy, quick recipe with great flavor. It’s become a new family favorite.
I have made this three times already. It’s delicious!!
This recipe is to die for. I made it for my wife and I for Valentine’s Day and she was blown away.
Cooked as directed. Served with spinach…. very nice!
Can this be done in the air fryer?
I just made this and the whole family loved it! We will definitely make this again.
Oh my goodness! We were to make this around the Holidays and well, life happened. I saw the cherry preserves in the pantry and remembered that I was to make this. So I said to myself, “Well, THIS is happening TODAY!” Quick trip to the store for a pork loin and wow, just wow! This was incredibly easy and most definitely delicious! I made the Garlic Mashed Potatoes as a side and it was perfection. I can see this most assuredly as our next “company over for dinner” menu. Thank you, thank you, thank you!
Glad you enjoyed it!
Great! 2nd time I made it using balsamic glaze and skipped the first step where you reduce it and it was just as good!
Sorry, forget to rate it. Definitely 5 star!
This was divine! I didn’t find the sauce burned in the pan but I wonder if reducing the temperature to 375 would keep the pan from getting too sticky? So easy and definitely a keeper!
Huge fan of this! Usually grill a pork tender but this will be a new way to prepare. Super easy for a week night dinner!
Absolutely delicious! Loved by all, tender, juicy and restaurant quality! I had the Meater thermometer( the one Gina suggested) for nearly 2 years (a gift), finally figured out how to use it for this as she suggested, used it as directed, and just wow! Left out thyme only because didn’t have it on as snow day.
Can this be made with steak instead of pork?
Hi Gina have you tried this with any flavored jam besides Cherry. I have Raspberry and Strawberry … thought I’d try one of those but not if you don’t think it would work. What do you think?
I made this for my family last night and everyone loved it! Hands down, one of my favorite meals I’ve ever cooked!
Thanks Cori!
This was outstanding! Very tender and juicy.
Nice flavor but I brought the tenderloin out exactly at 145 as the recipe calls for and it was way too done. Rested it was more than 155/160 and well done.
Even on a busy week night, this recipe is quick, easy and few ingredients! The best part is the flavor! I was skeptical at first with just salt, pepper and garlic on the tenderloin, but once seared and baked with the balsamic cherry glaze…..a home run! Perfect combo of flavors. 100000% will make this again and again.
This is a delicious and simple recipe! I’m making it for the third time tonight and it has already become a family favorite.
Absolutely delicious! I used a little extra virgin olive oil to brown the tenderloins and used Bonne Maman cherry spread. A new fave!
I’m so glad!
I was gifted a jar of sour cherry jam. Would using this ruin the recipe?
Really tasty! The sauce brings flavour to an otherwise plain piece of pork. Simple and delicious!
Loved it & I’ll make it again for sure! Fancy enough for Christmas Eve dinner, but super quick & easy for week days too!
So good and fast
This is just the best!!!
could this recipe be done entirely baked in the oven instead of pan searing first? 375 for 20-30 min?
You can, it just won’t have the sear.
This is a fabulous recipe! My husband loved it! We will definitely make this again; it was easy and not overly time consuming. I would even make it on a weeknight. I served it with your Parmesan Crusted Delicata Squash and mashed potatoes. Thanks for another wonderful recipe, Gina!
Glad you both enjoyed it!
This is on the menu tonight, but I do not have a cast iron skillet. Can you recommend an alternative that will give similar results? I’m concerned it may stick to stainless. Thanks!
Any pan should be ok, if it is not oven safe you can transfer to a sheet pan.
I’ve been cooking Gina’s meals for a decade now and always come back for more! This was another hit!
My sauce did not burn in the pan, however, my tenderloins were a little thick and took 20 and 30 minutes respectfully. I just kept checking the temp every 5 min.
Served with roasted sweet potatoes and green beans! This one will go in the saved folder.
This was a yummy pork tenderloin I will definitely make again. My husband enjoyed 👍
Awesome
This was really good! The sauce wasn’t overly sweet. It seemed like something you’d have at an upscale restaurant, but it was actually an easy-to-put-together weeknight meal!
Glad you enjoyed it!
Delicious. I noted the comment about the glaze burning in the pan and so I chose to serve the glaze over the pork on the plate. It was very yummy.
I made this tonight – delicious! I left the pork an extra 10 minutes so it was a bit overdone. I should have made it as stated!!!
I’m usually not a pork person but I’m really glad I tried this. I invited my parents over for dinner and they couldn’t stop raving about it. My dad was literally scraping the pan with a spoon. I didn’t put 1/2 the sauce in the pan, I just spooned some on top of the pork and then cooked it. I did double the sauce, but we like a lot of sauce! Definitely a keeper and one to impress.
Great I am so happy to hear!
Quick, easy, and delicious!
This was perfection on a plate, followed the recipe as written and was so delicious, sweet but with a little tang from the balsamic, perfect for company
We just made this pork tenderloin recipe. The balsamic/cherry sauce was delicious!! I just don’t think putting half of the sauce on the pork before putting in the oven is a good idea. It burned on the bottom of the cast iron pan during cooking. I had to pour a little broth in the pan to keep it from burning further and ruining the dish. We just served the rest of delicious sauce on the side. I would make this again with some adjustments.
Oooh so nice – something a bit different and so delicious
I just found your website and this was the first recipe that I made last night. OMGosh we just loved it so much. So easy and so elegant. The best recipe I have made for a long time. It’s going on our favorites list. I can’t wait to try more of your recipes! Thank you!! 🙂
So glad Kim!
I haven’t made this yet but want to! Could you brown the meat and make the glaze ahead of time and cook it the next day? Maybe cooking after allowing the meat and glaze to come back to room temperature? Thanks for all your wonderful recipes!
You can make the glaze ahead but I would brown and cook at the same time to be sure it doesn’t over or undercook