Grill or roast this ultra tender and juicy Cherry Balsamic Pork Tenderloin to perfection that’s immersed in a sweet n’ tangy marinade which then doubles as a delicious sauce. Super quick, easy and so good!
Even though school started last week, summer isn’t officially over and I’m hanging on to every last second. Cherries are still gracing market tables and our grill is still firing up. I think of this recipe as a great go-to as we transition into fall, and back-to-school necessitates dinners with easy prep you can get on the table quickly.
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Making Cherry Balsamic Pork Tenderloin
Now while I grilled the pork tenderloins, you can totally lay them on a large, rimmed baking sheet and toss in the oven. Having options in cooking methods is such a great thing so you’re not hamstrung to weather.
I love using fruit in savory dishes and the cherries, whether fresh or frozen, add such tremendous flavor to the whole dish. You can easily substitute peaches, mango, or a blend of berries instead of the cherries.
When it comes to the marinade, it’s a quick blend of cherries, aged balsamic, Dijon mustard, honey, thyme, and of course s&p. Use either a high-powered blender or food processor to make a smooth puree. I used fresh cherries since they’re still in season, but for this recipe thawed frozen cherries will definitely work.
Reserve about 3/4 cup of the puree to enjoy with the tenderloins when serving and use the rest as a marinade. Marinating for a few hours is best, but if you’re short on time, let the pork sit at room temperature for 30 minutes.
Once you’ve grilled or roasted the pork, let it rest a good ten minutes for the juices to redistribute in the meat rather than just pour out on your cutting board. Then give those charred, tender slices a good drizzle of the reserved marinade and you’re ready to dig in. Scroll past the next photo for some super delish, complementary recipes to serve along with the tenderloins. Enjoy, friends!!
What to Serve with Cherry Balsamic Pork Tenderloin
Round out a delicious late summer meal with these appetizer, side dish, and dessert ideas!
- Peachy Caprese Pancetta Stacks
- Late Summer Crostini Five Ways
- Grilled Sweet Potato Fries
- Mediterranean Rice Stuffed Tomatoes
- Blistered Cherry Tomato & Grape Galette
- Grilled Cantaloupe & Black Bean Salad
- Glazed German Fresh Fruit Flan
- No Churn Cherry Vanilla Ice Cream
- Skillet Berry Cobbler
- High-powered blender or
- Food processor
- Extra-large rimmed sheet pan
- Instant-read thermometer
- 7-inch Santoku knife
- BPA-free cutting boards
Cherry Balsamic Pork Tenderloin
- 1 ½ cups fresh, or frozen and thawed cherries, halved and pitted
- ¼ cup balsamic vinegar
- ¼ cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 teaspoons fresh thyme, plus a few sprigs for garnish
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 garlic cloves, peeled
- 2 pork tenderloins, about 1 pound each
- Combine the first 9 ingredients in a high-powered blender or food processor. Blend mixture until smooth and pureed, about 45 seconds.
- Makes about 1 ¾ cups. Reserve ¾ cup of marinade to pass separately when serving.
- Trim pork tenderloins of any excess fat or silver skin. Place pork in a resealable plastic bag.
- Pour remaining marinade over the tenderloins. Seal bag and make sure all the meat is coated.
- Marinate at least 30 minutes at room temperature or chill up to 24 hours. Remove pork from the refrigerator 30-45 minutes before grilling or roasting.
- Prepare grill* on medium-high heat.
- Remove the tenderloins from the bag and place in the center of the grill. Discard bag with marinade.
- Cover and cook for 12-15 minutes, turning every 4-5 minutes, until the tenderloin reaches an internal temperature of 140-145 degrees F using an instant-read thermometer.
- Let pork rest 10 minutes before slicing. Serve with reserved marinade. Enjoy!
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