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Cherry Balsamic Pork Tenderloin with Roasted Brussels Sprouts
2026-02-04Savor a balance of sweet and tart flavors with this succulent pork tenderloin glazed in a cherry balsamic reduction, paired perfectly with crispy roasted Brussels sprouts. It's an elegant meal perfect for a special gathering or a cozy night in.
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Method
1.
Preheat the oven to 400 degrees F.
2.
Season the pork tenderloin with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sear the tenderloin until golden, about 2 minutes per side.
3.
In a saucepan, combine cherries, balsamic vinegar, honey, and garlic. Bring to a simmer and cook until the sauce thickens, about 10 minutes.
4.
Place the seared tenderloin in a baking dish, pour the cherry balsamic glaze over it, and roast in the oven for 15-20 minutes or until cooked to desired doneness.
5.
Meanwhile, toss the Brussels sprouts with the remaining olive oil and season with salt and pepper. Spread them on a baking sheet and roast in the oven for about 20-25 minutes, until crispy.
6.
Remove the pork tenderloin from the oven, let it rest for a few minutes before slicing. Serve with the roasted Brussels sprouts, sprinkle with Parmesan cheese and garnish with chopped parsley.
Ingredients
1 pork tenderloin (about 1 lb)
Salt and pepper to taste
2 tablespoons olive oil
1 cup fresh cherries, pitted and halved
2 tablespoons balsamic vinegar
1 tablespoon honey
1 garlic clove, minced
1 pound Brussels sprouts, halved
2 tablespoons grated Parmesan cheese
Fresh parsley, chopped for garnish
Chef's Note
This recipe was generated. Tweaks may be required!
