# Components:
→ Pork
01 - 1.5 pounds pork tenderloin, trimmed
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
→ Glaze
05 - 1/2 cup dried tart cherries
06 - 4 Medjool dates, pitted and chopped
07 - 1/4 cup balsamic vinegar
08 - 2 tablespoons honey
09 - 1 tablespoon Dijon mustard
10 - 2 cloves garlic, minced
11 - 1/4 cup water
→ Garnish
12 - 2 tablespoons fresh parsley, chopped (optional)
# Directions:
01 - Preheat oven to 400°F. Pat pork tenderloin dry with paper towels. 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 for 7 to 8 minutes until fruit softens and glaze thickens slightly. Remove from heat and purée until smooth using an immersion or countertop blender.
03 - Heat an oven-safe skillet over medium-high heat. Sear pork on all sides, about 2 to 3 minutes per side, until golden brown.
04 - Brush half of the glaze evenly over the seared pork. Transfer skillet to the preheated oven. Roast for 18 to 22 minutes, or until the internal temperature reaches 145°F.
05 - Remove pork from the oven. Let rest for 5 minutes before slicing to retain juices.
06 - Drizzle remaining glaze over sliced pork. Garnish with fresh chopped parsley if desired.
