Best 8 Cherry Glazed Pork Tenderloin Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Cherry-Glazed Pork Tenderloin: A Flavorful and Succulent Treat**

Indulge in the tantalizing flavors of cherry-glazed pork tenderloin, a culinary delight that combines the tender texture of succulent pork with the vibrant sweetness of a homemade cherry glaze. This delectable dish is not only a taste sensation but also a visual masterpiece, its glistening glaze adding a touch of elegance to any dining table. Embark on a culinary journey with our carefully curated collection of cherry-glazed pork tenderloin recipes. Whether you prefer a classic preparation or a more adventurous twist, these recipes offer a range of options to suit every palate. From simple and quick weeknight meals to impressive dinner party centerpieces, discover the perfect recipe to satisfy your cravings and leave your guests craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHERRY GLAZED PORK TENDERLOIN



Cherry Glazed Pork Tenderloin image

With minimum time and ingredients, this recipe gets dinner on the table quickly! The pork comes out moist and juicy every time.

Provided by Heidi

Time 40m

Number Of Ingredients 8

3 lb boneless pork tenderloin
3/4 cup red wine (merlot, port, or malbec)
1/2 cup cherry preserves
1 tsp chopped fresh thyme
1 tsp garlic powder
1 1/4 tsp Kosher salt
1/2 tsp black pepper
1 Tbsp olive oil

Steps:

  • Preheat oven to 425 degrees.
  • Mix the salt and pepper and garlic powder in a small bowl, then rub over all the sides of the pork tenderloin.
  • Heat the oil in a large skillet and cook the pork over medium-high heat for about 8 minutes. Turn frequently to brown all sides.
  • While pork is cooking, add the wine to a small saucepan and bring to a boil. Let cook for about 10 minutes or until the wine reduces to about 2 tablespoons of liquid.
  • Once the pork is finished cooking, place inside a bread loaf tin or a glass pan and cook at 425 degrees for 20 minutes or until a meat thermometer reads 135 degrees.
  • When the wine has reduced, add the cherry preserves and stir over the heat no more than 45 seconds. Immediately remove from the heat and stir in the thyme.
  • When the pork has cooked 10 minutes, brush on 1/2 of the cherry glaze and return to the oven for the remaining 10 minutes.
  • Once finished, remove the pork from the oven, brush on the rest of the glaze, and let the meat sit for 10 minutes before cutting.
  • Save any pan drippings from the meat and glaze as a dipping sauce. Cut pork into 1-inch slices and serve warm with the reserved cherry glaze.

PORK TENDERLOIN WITH CHERRY SAUCE



Pork Tenderloin with Cherry Sauce image

This delicious pork tenderloin recipe with cherry sauce is courtesy of my sister who made it 20 years ago, and which I have reminisced about over the years. She recently found the recipe so I'm saving it here for posterity.

Provided by Stefanie

Categories     Meat and Poultry     Pork     Pork Tenderloin Recipes

Time 8h50m

Yield 4

Number Of Ingredients 16

1 pound pork tenderloin, trimmed of fat
2 cups olive oil
¾ cup soy sauce
2 medium limes, juiced
2 tablespoons minced onion
2 teaspoons minced fresh ginger root
2 teaspoons white sugar
2 teaspoons flavor enhancer (such as Accent®)
1 (10 ounce) jar cherry preserves
½ cup red wine
2 tablespoons light corn syrup
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
¼ cup slivered almonds

Steps:

  • Place pork in a large glass or ceramic bowl. Pour in olive oil, soy sauce, lime juice, minced onion, ginger, sugar, and flavor enhancer for marinade. Toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours, or overnight.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Remove pork from the refrigerator and place in a shallow baking pan. Cover with some of the marinade and discard the rest.
  • Cook in the preheated oven until pork is slightly pink in the center, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.
  • While pork is resting, prepare sauce: Combine cherry preserves, wine, corn syrup, cinnamon, nutmeg, cloves, and salt in a saucepan and bring to a boil; remove from heat. Keep warm.
  • Drizzle sauce over pork, top with almonds, and serve.

Nutrition Facts : Calories 1370.6 calories, Carbohydrate 66.2 g, Cholesterol 48.9 mg, Fat 114 g, Fiber 2.2 g, Protein 22.3 g, SaturatedFat 16 g, Sodium 3221.1 mg, Sugar 49.5 g

PORK TENDERLOIN WITH CHERRY SAUCE



Pork Tenderloin With Cherry Sauce image

Make and share this Pork Tenderloin With Cherry Sauce recipe from Food.com.

Provided by RecipeNut

Categories     Pork

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

4 tablespoons olive oil, divided
3 tablespoons olive oil, divided
1 cup shallot, finely chopped
3 lbs pork tenderloin
1 tablespoon salt
1 teaspoon fresh ground black pepper
4 cups reduced-sodium chicken broth
4 tablespoons balsamic vinegar
4 cups frozen dark sweet cherries
1/2 cup dried sour cherries, finely chopped (optional)
1 tablespoon butter
1 tablespoon light brown sugar

Steps:

  • Heat oven to 350°F Warm 1 tablespoon oil in ovenproof skillet over medium heat. Add shallots; cook 1 to 3 minutes or until.
  • lightly browned. Drain on paper towels; reserve.
  • Season tenderloin with salt and pepper. Heat remaining 3 tablespoons oil in ovenproof skillet over medium-high heat. Add.
  • tenderloin and cook until browned, about 9 minutes, turning as needed to brown evenly.
  • Transfer skillet to oven. Cook until internal temperature of pork reaches 155°F, about 30-40 minutes. Transfer tenderloin to cutting board and tent with aluminum foil to keep warm. Return skillet to stove top.
  • Add broth, vinegar, and cherries to skillet on medium-high heat, scraping up browned bits with rubber spatula. Mash cherries with fork and cook 5 to 6 minutes or until liquid is reduced to about 1/2 cup. Lower heat to medium, add butter and brown sugar, and swirl pan until well incorporated.
  • To serve, slice warm tenderloin on diagonal, top with sauce, and sprinkle on reserved shallots.

Nutrition Facts : Calories 484.6, Fat 20.2, SaturatedFat 4.8, Cholesterol 114.5, Sodium 1015.6, Carbohydrate 37, Fiber 2.8, Sugar 29.3, Protein 39.6

CHERRY BALSAMIC PORK LOIN



Cherry Balsamic Pork Loin image

After having a wonderful cherry Brie topping from a local market, I just knew I had to create one for pork. If you're really crazy about cherries, add even more to the slow cooker. -Susan Stetzel, Gainesville, New York

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 8 servings (1-1/3 cups sauce).

Number Of Ingredients 8

1 boneless pork loin roast (3 to 4 pounds)
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
3/4 cup cherry preserves
1/2 cup dried cherries
1/3 cup balsamic vinegar
1/4 cup packed brown sugar

Steps:

  • Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides., Transfer to a 6-qt. slow cooker. In a small bowl, mix preserves, cherries, vinegar and brown sugar until blended; pour over roast. Cook, covered, on low until tender (a thermometer inserted in pork should read at least 145°), 3-4 hours., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Skim fat from cooking juices. Serve pork with sauce.

Nutrition Facts : Calories 359 calories, Fat 10g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 128mg sodium, Carbohydrate 34g carbohydrate (31g sugars, Fiber 0 fiber), Protein 33g protein.

CHERRY GLAZED, BACON WRAPPED, PORK TENDERLOIN



Cherry Glazed, Bacon Wrapped, Pork Tenderloin image

Pork Tenderloin is a super tender piece of meat. Marry that with bacon, and a Cherry glaze and you got a terrific meal. For additional pictures on the preparation of this dish, please visit, http://www.capnrons.com/R_M_Cherry_Glazed_Pork_Tenderloin.html?ID=Food Butt Kickin' Blacken contains neither salt nor sugar, and can be found at http://www.capnrons.com/index.html?ID=Food Although you could make this recipe using a different seasoning you'll probably have to adjust for the salt content.

Provided by Capn Ron

Categories     Pork

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

cherry glaze
1 (12 ounce) jar cherry preserves
2 tablespoons cajun seasoning, Butt Kickin' Blacken, Original Recipe
1/4 cup red wine vinegar
1/4 cup ruby port, as needed
pork
1 pork tenderloin, about 3 . 5 pounds
6 slices bacon, Thick-sliced
1 tablespoon cajun seasoning, Butt Kickin' Blacken, Original Recipe
toothpick
vegetable oil

Steps:

  • Place the Cherry Preserves in a sauce pan over medium heat until it melts. Add the Blacken and vinegar and stir it up good. Let this simmer for about 5 minutes.
  • Blend with a food processor, blender, or an immersion blender (like I did). The whole cherry will help thicken the sauce.
  • As it cools, it'll thicken because you've boiled off some of the water in the preserves, this is when you add the port wine. Add enough so that you've got a nice basting sauce. Set this aside while you cook the Pork.
  • As it cools, it'll thicken because you've boiled off some of the water in the preserves, this is when you add the port wine. Add enough so that you've got a nice basting sauce. Set this aside while you cook the Pork.
  • Pork Tenderloin normally comes 2 / pkg., Separate them, rinse, then remove the silver skin, and any grizzle that might be there. The ones that I had also had a piece on the end that I removed, in order to make each piece more uniform in size.
  • Lightly season the Pork with about 1 teaspoon of Butt Kickin' Blacken per tenderloin.
  • I use a thick cut bacon, this time it happened to be coated with black pepper. I removed most of the pepper, then toothpicked 3 slices bacon per tenderloin, in a spiral, leaving about 1" in between each slice as it wrapped around. I didn't put any additional seasoning on at this time, because the bacon already had plenty of pepper to it, and the bacon would provide the salt.
  • Cook on a medium grill until the meat reaches an internal temperature of 140 - 145 degrees. The meat should be barely pink inside, and will be real moist.
  • Begin basting with the Cherry Glaze, about 15 minutes before they're done.
  • When it's done, place it on a platter, cover with aluminum foil, and let it rest about 15 minutes before carving. When carving, slice it into 1/2" slices on an angle to give larger pieces.
  • Ron's Note:.
  • Be sure to remember to remove the toothpicks when carving, and try to cut all the way through in one slice of the knife. Otherwise you might end up with jagged slices.

Nutrition Facts : Calories 471.2, Fat 9.9, SaturatedFat 3.3, Cholesterol 90.2, Sodium 195.6, Carbohydrate 61.2, Fiber 0.9, Sugar 42.7, Protein 27.8

SMOKED PORK TENDERLOIN WITH MICHIGAN CHERRY GLAZE



Smoked Pork Tenderloin with Michigan Cherry Glaze image

The pork tenderloin has a very mild flavor and because of this, it is a very versatile meat. It is often prepared with a strong, flavorful marinade, dry rub, stuffing, or sauce. This elongated muscle usually weighs between three quarters of a pound and one and a half pounds and can be cooked at either hot or low temperatures. The tenderloin is typically barbecued whole and, when done, cross-cut and served as medallions. Smoked Pork Tenderloin with Michigan Cherry Glaze begins with a bath in a rich marinade highlighted by cherry cola. Soy and brown sugar provide the depth of flavor, and the cherry cola adds a fruity punch while the acidity of it works to tenderize the meat. The earthy flavor of the smoked pork tenderloin is finished with a sweet glaze made from Michigan cherry preserves. This recipe was created in 2007 for an ESPN/Kingsford game day matchup when this tenderloin was pitted against Joe Theismann's Luck o' the Irish Lamb Chops. It was Michigan against Notre Dame on the field and grill. Here's the winning recipe.

Yield serves 6 to 8

Number Of Ingredients 14

1/4 cup soy sauce
1/4 cup dark brown sugar
1/4 cup cherry cola
3 tablespoons olive oil
1 teaspoon minced onion
1 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon minced garlic
2 whole pork tenderloins (1 1/2 to 3 pounds total)
6 ounces Michigan cherry preserves
1 tablespoon pure maple syrup
1/2 tablespoon distilled vinegar
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoon water

Steps:

  • In a large bowl, combine the marinade ingredients and mix well. Place the tenderloins in a resealable plastic bag and pour in the marinade. Refrigerate for 4 to 12 hours.
  • Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. When the cooker reaches 250°F, place the tenderloins on the void side of the grill and close the lid. Cook for 1 hour and 15 minutes, turning once.
  • Combine the glaze ingredients in a small bowl. Use a small pastry brush to paint the tenderloins with the glaze. Cook for anadditional 10 to 15 minutes, or until the internal temperature of the tenderloins is 155 to 160°F. Let the tenderloins rest under tented foil for 10 minutes on a cutting board, slice into medallions, and serve.
  • Indirect heat
  • Hickory, Cherry, Oak

CHERRY-GLAZED ROAST PORK



Cherry-Glazed Roast Pork image

this tender roast looks elegant...yet it's easy to prepare. I use it as a year-round main dish for holidays and entertaining in general. The nicely spiced cherry glaze make a mouthwatering topping.-Beth Brandenburger, Rochester, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 9

1 boneless rolled pork loin roast (3 to 4 pounds)
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1 jar (12 ounces) cherry preserves
1/4 cup cranberry-raspberry juice
2 tablespoons corn syrup
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Steps:

  • Place roast fat side up on a rack in a shallow roasting pan. Sprinkle with 1/4 teaspoon salt and pepper. Bake, uncovered, at 350° for 40 minutes. , In a small saucepan, combine the preserves, juice, corn syrup, spices and remaining salt. Bring to a boil. Reduce heat; simmer for 5 minutes. Pour 1/2 cup sauce over roast. Bake 20 minutes longer or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing., Scrape up browned bits and pan drippings; add to remaining sauce. Cook and stir until heated through. Serve with roast.

Nutrition Facts : Calories 224 calories, Fat 5g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 135mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 0 fiber), Protein 22g protein.

ROAST PORK TENDERLOIN WITH CHERRY GLAZE



Roast Pork Tenderloin With Cherry Glaze image

Make and share this Roast Pork Tenderloin With Cherry Glaze recipe from Food.com.

Provided by LAURIE

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs pork tenderloin
1 (16 ounce) can unsweetened tart red cherries
1/2-1 cup cherry juice
4 teaspoons cornstarch
1/4 cup brown sugar
1/2 cup dried cranberries
1 teaspoon mustard

Steps:

  • Preheat oven to 425°F.
  • Season pork tenderloins with salt and pepper to taste. Place in shallow roasting pan.
  • Roast tenderloins 20 to 25 minutes or until done (internal temp 155°F).
  • Meanwhile, to make glaze, drain cherries, reserving liquid.
  • Add enough cherry-flavored juice to cherry liquid to make one cup.
  • Combine cornstarch and 2 tablespoons cherry liquid in small bowl.
  • Mix cornstarch mixture into remaining liquid.
  • Mix cherries, brown sugar, cranberries and cherry liquid in small saucepan.
  • Cook, stirring constantly, until mixture boils and thickens; stir in mustard.
  • Pour glaze evenly over tenderloins during last 10 minutes of roasting time.
  • Slice tenderloins into medallions to serve.

Tips for Making the Best Cherry Glazed Pork Tenderloin:

  • Choose a high-quality pork tenderloin: Look for a tenderloin that is firm and evenly colored. Avoid any tenderloins that have a slimy texture or an off smell.
  • Trim the pork tenderloin: Use a sharp knife to remove any silver skin or excess fat from the tenderloin. This will help the glaze adhere better to the meat.
  • Score the pork tenderloin: Use a sharp knife to make shallow cuts into the top of the tenderloin. This will help the glaze penetrate the meat and create a more flavorful dish.
  • Marinate the pork tenderloin: Marinating the tenderloin in a mixture of olive oil, garlic, thyme, and rosemary for at least 30 minutes will help to tenderize the meat and infuse it with flavor.
  • Cook the pork tenderloin: Preheat your oven to 400 degrees Fahrenheit. Place the tenderloin in a baking dish and roast for 20-25 minutes, or until the internal temperature reaches 145 degrees Fahrenheit.
  • Make the cherry glaze: While the tenderloin is cooking, make the cherry glaze by combining cherries, cherry juice, brown sugar, Dijon mustard, and balsamic vinegar in a saucepan. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes, or until the glaze has thickened.
  • Glaze the pork tenderloin: Remove the tenderloin from the oven and brush it with the cherry glaze. Return the tenderloin to the oven and cook for an additional 5-10 minutes, or until the glaze is set.
  • Let the pork tenderloin rest: Remove the tenderloin from the oven and let it rest for 10 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Cherry glazed pork tenderloin is a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can create a tender, flavorful, and juicy pork tenderloin that will impress your family and friends. So next time you're looking for a new and exciting way to cook pork tenderloin, give this cherry glazed recipe a try!

Related Topics