Imagine a dish that combines the perfect balance of sweet, savory, and nutty flavors - a culinary masterpiece that transforms an ordinary pork tenderloin into a restaurant-worthy sensation. This Cherry Almond Glazed Pork is not just a recipe; it's a flavor explosion that will have your dinner guests begging for seconds and wondering about your secret cooking skills. With just a few simple ingredients and some clever cooking techniques, you'll create a show-stopping main course that looks and tastes like it was prepared by a professional chef.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin
- 1 cup cherries, pitted and halved
- 1/2 cup almond slivers
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (204°C). Pat the pork tenderloin dry with paper towels and season generously with salt and pepper on all sides.
- Heat a large oven-safe skillet over medium-high heat. Add a small amount of olive oil and sear the pork tenderloin for 2-3 minutes on each side until a golden-brown crust forms.
- In a small mixing bowl, whisk together honey, soy sauce, and Dijon mustard to create the glaze. Reserve half the mixture for later.
- Brush the pork tenderloin with half of the honey-soy glaze, ensuring even coverage.
- Transfer the skillet with the pork to the preheated oven and roast for 15-18 minutes, or until the internal temperature reaches 145°F (63°C).
- While the pork is roasting, toast the almond slivers in a dry pan over medium heat until lightly golden and fragrant, about 3-4 minutes. Set aside.
- During the last 5 minutes of cooking, scatter the halved cherries around the pork in the skillet.
- Remove the pork from the oven and let it rest for 5-7 minutes. Brush with the remaining glaze.
- Slice the pork tenderloin against the grain and arrange on a serving platter. Top with roasted cherries and sprinkle with toasted almond slivers.
- Serve immediately, drizzling any remaining pan juices over the sliced pork.
Tips
- Temperature is Key: Always use a meat thermometer to ensure your pork reaches the perfect 145°F internal temperature. This guarantees juicy, tender meat every time.
- Searing Secrets: Pat the pork tenderloin completely dry before searing to achieve that beautiful golden-brown crust that locks in flavor.
- Glaze Mastery: Save half the glaze for brushing after cooking to prevent burning and add a fresh, vibrant flavor at the end.
- Nut Toasting Trick: Toast almonds just until fragrant and lightly golden to enhance their nutty flavor without burning.
- Resting Matters: Let the pork rest for 5-7 minutes after cooking to allow the juices to redistribute, ensuring each slice is incredibly moist and flavorful.
- Presentation Pro Tip: Slice the pork against the grain and arrange with roasted cherries and almonds for a restaurant-quality presentation that will impress everyone at the table.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 35g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 95mg
