Cherry Balsamic Pork Tenderloin

Thick slices of juicy pork tenderloin drizzled with cherry balsamic sauce served on a white plate.

4.74 from 45 votes

Grill or roast tender and juicy marinated pork tenderloin to perfection that bathes in a sweet n’ tangy cherry balsamic marinade which doubles as a delicious sauce!

Course Dinner, Main Course

Cuisine American, Dairy Free, Gluten Free

Diet Gluten Free, Low Fat

Prep Time 15

Cook Time 15

Marinating/Resting Time (Inactive) 30

Total Time 1

Servings servings

Calories 340kcal

Author Kim Peterson

Equipment

Ingredients

1 ½ cups cherries, fresh or frozen then thawed, 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

Instructions

Combine all ingredients except pork in a high-speed blender or food processor. Blend mixture until smooth and pureed, about 45 seconds.
Makes about 1 ½ cups. Reserve ½ cup of marinade for basting and another ½ cup to pass separately when serving.
Trim pork tenderloins of any excess fat or silver skin. Place pork in a resealable plastic bag.
Pour remaining ½ cup of 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 48 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 5-10 minutes before slicing. Serve with reserved marinade. Enjoy!

Notes

To Roast

Roast the tenderloins on a large, rimmed baking sheet in a 425-degree F oven for about 20 minutes until an instant-read thermometer shows an internal temperature of 140-145 degrees. Let meat rest 5 minutes before slicing.

*See post for Recipe Tips

Nutrition