Cherry-Glazed Pork Tenderloin can be roasted or grilled to perfection for a simple or elegant-looking weeknight meal.
I should really name this Cherry-Glazed Pork Tenderloin Amy’s Pork Tenderloin because I took a page from my friend Amy’s book to create a version of her delicious recipe. While I’m known as the beef expert among my family and friends, I would say Amy is my pork expert. Seriously. The way she cooks a pork tenderloin or pork chops is the tastiest and most flavorful I’ve ever had! So, thank you in advance Amy for this delicious recipe!
GRILL OR ROAST CHERRY GLAZED PORK TENDERLOIN- IT’S UP TO YOU
My grill isn’t up and running yet at the new house, so while you can totally grill your pork tenderloin, I’ve always roasted mine. Yes, even in the summer. I crank-up the AC and turn the oven on high for this recipe. Especially when Michigan cherries are in season! The secret to this recipe is the savory spice mix plus the Michigan cherry-glaze on top, which is just cherry preserves spread overtop the last few minutes of cooking. My kids love a little sweet, and I love savory- combine the two with juicy pork tenderloin [I have to call it chicken for the little ones] we have a group of happy eaters!
MORE PORK RECIPES YOU’LL LOVE
I was surprised to find more pork recipes on my own website- sometimes I forget that my family likes other protein besides beef. We might call it chicken, but this other white meat has a place at my family’s table too! Here are some more pork recipes you might enjoy:
- Parmesan Crusted Pork Chops
- Pork Chops with Lemony Dill Sauce
- Slow Cooker Pork with Apples and Onions
- 3-Ingredient Pulled Pork Tacos
Pork might be the main ingredient in this recipe, but with 4 little mouthes watching Mom cook you better believe they are cheering for the cherry-glaze. While jams and/or preserves are more commonly used for a PB&J over here, I’ve found they make a great topping for grilled or roasted meats. And actually give some particular eaters the budget they need to “try” a bite of dinner! Whatever it takes my friends… [said on repeat as I’m spooning cherry preserves over pork…].
- 1 medium yellow onion, sliced
- 6 cloves garlic, roughly chopped
- ¼ cup olive oil, divided in half
- 2- 1 pound pork tenderloins
- 4 tablespoons herb de Provence, divided
- ½ cup cherry preserves, divided
- Preheat oven to 400. Spray baking sheet with non-stick cooking spray. Place onions and garlic on bottom of baking sheet.
- Rub half of the oil on all sides of the pork tenderloins. Drizzle the other half of the oil over the onions and garlic. Then spread 2 tablespoons of the seasoning on all surfaces of pork tenderloins [each]. Place on top of onions and garlic.
- Bake for 20 minutes. Top with cherry-glaze and bake for an additional 5-10 minutes.
- Serve immediately.
