Instructions

1. 1

   Begin by heating your oven to 400°F. Carefully trim away any silver skin from the pork tenderloin to ensure a tender result.

2. 2

   In a saucepan, bring the balsamic vinegar to a vigorous boil, then reduce the heat and simmer until it thickens to about 3 tablespoons, which should take around 5 minutes. Mix in the cherry preserves and allow it to cook for an additional minute. Remove from the heat and incorporate the thyme.

3. 3

   In a small bowl, blend together garlic powder, salt, and pepper. Generously rub this mixture all over the pork tenderloin for added flavor.

4. 4

   Preheat a cast iron skillet over medium-high heat and lightly coat it with cooking spray. Sear the pork tenderloin on all sides until browned. Pour half of the cherry glaze over the meat and then transfer the skillet to the oven.

5. 5

   Roast the tenderloin until it reaches an internal temperature of 145°F. Depending on how thick the meat is, this could take between 10 to 15 minutes, so it’s essential to use a meat thermometer to prevent overcooking.

6. 6

   Once done, let the pork rest covered loosely with foil for about 10 minutes before slicing. Cut the tenderloin into 12 even pieces and drizzle the remaining cherry sauce over the top.

Nutrition Information

Notes & Tips

• The best tip for not overcooking pork tenderloin is to use a meat thermometer to monitor the internal temperature. I have the Meater Plus and love it. Here’s how to do it:
• Cook to the right temperature: Remove the pork tenderloin from the heat when it reaches 145°F (63°C) in the thickest part. This ensures it’s safe to eat while staying juicy and tender.
• Rest the meat: Let the pork rest for at least 5 minutes after cooking. The temperature will rise slightly due to carryover cooking, reaching the perfect doneness.
• Avoid overcooking: Keep an eye on the pork as it cooks, especially since tenderloin is a lean cut and can dry out quickly.