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Flavorful Pan-Seared Pork Tenderloin Recipe with Easy Cherry Balsamic Reduction

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A quick and easy pan-seared pork tenderloin served with a sweet and tangy cherry balsamic reduction, perfect for busy weeknights or special dinners.

Ingredients

Scale
  • 1 to 1.5 pounds pork tenderloin, trimmed of silver skin
  • Salt and black pepper, to season
  • 2 tablespoons olive oil
  • 1 cup fresh or frozen cherries, pitted
  • 1/3 cup balsamic vinegar
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (optional)
  • 1 tablespoon unsalted butter

Instructions

  1. Pat the pork tenderloin dry with paper towels. Trim any silver skin or excess fat. Season generously with salt and black pepper. Let rest at room temperature for 10 minutes.
  2. In a small saucepan over medium heat, combine cherries, balsamic vinegar, honey, and minced garlic. Simmer for 10-12 minutes until cherries soften and sauce thickens slightly.
  3. Heat olive oil in a skillet over medium-high heat until shimmering. Sear pork for 3-4 minutes on each side until golden brown.
  4. Reduce heat to medium-low and cook pork for another 8-10 minutes, turning occasionally, until internal temperature reaches 145°F (63°C).
  5. Transfer pork to a cutting board, tent with foil, and rest for at least 5 minutes.
  6. Add butter and thyme to the cherry balsamic reduction. Stir until butter melts and sauce is glossy. Adjust sweetness or acidity if needed.
  7. Slice pork into 1/2-inch thick medallions. Spoon warm cherry balsamic reduction over pork and serve immediately.

Notes

Dry the pork thoroughly before searing to get a caramelized crust. Rest the meat after cooking to keep it juicy. If sauce thickens too much, stir in a splash of water or stock. Use a meat thermometer to ensure pork reaches 145°F for safe and juicy results.

Nutrition

Keywords: pork tenderloin, cherry balsamic reduction, pan-seared pork, easy dinner, weeknight meal, quick pork recipe, balsamic vinegar, cherries, pork medallions

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