Cherry Glazed Pork Tenderloin

August 12, 2011

After making a batch of Cherry Preserves, I needed a way to use them, besides just slathering biscuits.  This is as easy as it is tasty.

For a similar flavor, you might also enjoy Cherry Glazed Pork Chops.

  • Pork Tenderloin – I like these that come as two pieces wrapped together.
  • Cherry Preserves or Jam, about a cup
  • Balsamic Vinegar, 1/4 cup
  • Thyme Sprigs
  • Black Pepper

Combine the preserves and vinegar.

Place the pork in a baking pan.  The rack is optional.  Sprinkle the insides of the pieces with pepper and add a few thyme sprigs.

Pour a generous amount of the jam and vinegar mix over it and tie the two pieces together.  My kitchen twine was MIA, used last for laying out my garden, so plain old thread worked just fine.

Add a few more thyme sprigs and pour most of the remaining jam mixture over the top.  Bake at 350 for about an hour or until the pork is done.  You can add a little water or wine to the bottom of the pan and baste occasionally if you like.

Let it stand a few minutes before removing the thread and spent thyme sprigs.

Serve it up with the remaining sauce and enjoy!

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{ 4 comments… read them below or add one }

1 nancy@skinnykitchen.com August 12, 2011 at 10:51 am

Wow…Looks so delicious. I love the fact they you used homemade cherry preserves!

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2 Laura February 7, 2012 at 8:06 am

Really good repcie. I made this last weekend for my family reunion. It went fast. Everyone really liked the cherry juice flavoring to the overall repcie.

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3 Lisa August 12, 2011 at 12:32 pm

This looks delicious! I love pork tenderloins.

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4 Rachel @ Not Rachael Ray August 12, 2011 at 3:09 pm

This looks delicious! I love fruit flavors with pork. I just made a pork tenderloin with grape sauce–so good!

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