Pan-Seared Pork Tenderloin with Cherry Balsamic Shallot Glaze

This pork tenderloin dinner balances savory, sweet and tangy flavors in one simple plate. The pork is browned in a hot pan, finished in the oven, then coated with a quick cherry balsamic shallot glaze made right in the skillet.

Roasted fingerling potatoes with dried thyme and lightly crisp broccoli keep the sides straightforward, letting the glossy fruit-and-vinegar sauce do the work.

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Ingredients

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

12 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cherry PreservesView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Black pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat the oven to 450°F. Halve the fingerling potatoes lengthwise. Halve, peel and thinly slice the shallot.
2. On a baking sheet, toss the potatoes with a drizzle of vegetable oil, the dried thyme and a pinch each of salt and pepper. Roast for 10 minutes to start; they will roast for 20 to 25 minutes total.
3. Meanwhile, heat a drizzle of vegetable oil in a large pan over medium-high heat. Season the pork tenderloin all over with salt and pepper. Add the pork to the pan and cook, turning occasionally, until browned on all sides, 6 to 8 minutes. Transfer to a second baking sheet and roast until cooked to your desired doneness, 8 to 12 minutes.
4. While the pork roasts, toss the broccoli florets in a bowl with a drizzle of vegetable oil and a pinch each of salt and pepper. After the potatoes have roasted for 10 minutes, remove the baking sheet from the oven, toss the potatoes and push them to one side. Spread the broccoli on the other side. Return the sheet to the oven and roast until the potatoes are tender and crisped and the broccoli is tender with lightly crisp edges, 12 to 15 minutes more.
5. Reduce the heat under the pan used for the pork to medium. Add the sliced shallot and a drizzle of vegetable oil. Cook, tossing, until lightly browned, 4 to 5 minutes. Pour in the balsamic vinegar and simmer until reduced by half. Stir in the cherry preserves and 1 tablespoon water. Season with salt, pepper and up to 1/2 teaspoon sugar to taste. Remove the pan from the heat and stir in the butter until melted.
6. When the pork is finished roasting, return the pan with the glaze to medium heat. Add the pork and turn to coat it in the sauce. Lift the pork from the pan, letting excess glaze drip back into the skillet, then transfer it to a cutting board. Let rest for 1 to 2 minutes, then slice. Divide the pork, roasted broccoli and thyme potatoes between plates and spoon the remaining glaze over the pork.

Recipe Tips

FAQ

What is in the cherry balsamic glaze?

The glaze is made with sliced shallot, balsamic vinegar, cherry preserves, water, salt, pepper, a little sugar to taste and butter.

How long does the pork tenderloin cook?

The pork is seared for 6 to 8 minutes, then roasted in a 450°F oven for 8 to 12 minutes, depending on your desired doneness.

Can I make this for four servings?

Yes. Use 24 ounces fingerling potatoes, 24 ounces pork tenderloin, 16 ounces broccoli, 10 teaspoons balsamic vinegar, 2 tablespoons cherry preserves, 8 teaspoons vegetable oil, up to 1 teaspoon sugar and 2 tablespoons butter. The shallot and dried thyme amounts remain 1 shallot and 1 teaspoon thyme.

Is this recipe gluten-free?

The source recipe is tagged gluten-free. Always check the labels on your cherry preserves, vinegar and other packaged ingredients if gluten is a concern.

What sides are served with the pork?

The pork is served with thyme-roasted fingerling potatoes and roasted broccoli florets.