# Required Ingredients:
→ Pork
01 - 1.5 pounds pork tenderloin, trimmed
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon freshly ground black pepper
→ Glaze
05 - 0.5 cup dried tart cherries
06 - 4 Medjool dates, pitted and chopped
07 - 0.25 cup balsamic vinegar
08 - 2 tablespoons honey
09 - 1 tablespoon Dijon mustard
10 - 2 cloves garlic, minced
11 - 0.25 cup water
→ Garnish
12 - 2 tablespoons fresh parsley, chopped (optional)
# Preparation Steps:
01 - Preheat oven to 400 degrees Fahrenheit. Pat pork tenderloin dry and rub evenly with olive oil, kosher salt, and black pepper.
02 - Combine dried tart cherries, chopped dates, balsamic vinegar, honey, Dijon mustard, minced garlic, and water in a small saucepan. Simmer over medium heat, stirring occasionally, until fruit softens and glaze thickens slightly, about 7 to 8 minutes. Remove from heat and purée until smooth using an immersion blender or regular blender.
03 - Heat an oven-safe skillet over medium-high heat. Sear pork tenderloin on all sides, approximately 2 to 3 minutes per side, until evenly browned.
04 - Brush half of the cherry-date glaze over the seared pork. Transfer skillet to preheated oven and roast for 18 to 22 minutes, or until internal temperature reaches 145 degrees Fahrenheit.
05 - Remove pork from oven and allow it to rest for 5 minutes before slicing to retain juices.
06 - Slice pork and drizzle remaining glaze over the top. Garnish with fresh chopped parsley if desired.
