Ingredients with Measurements:
- 2 pork tenderloins (about 1 pound each)
- 1 cup cherry preserves
- 1/4 cup balsamic vinegar
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 tablespoon olive oil
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small saucepan, combine the cherry preserves, balsamic vinegar, soy sauce, garlic, salt, black pepper, and red pepper flakes. Cook over medium heat, stirring occasionally, until the mixture is smooth and bubbly.
3. Heat the olive oil in a large skillet over medium-high heat. Add the pork tenderloins and sear on all sides until browned, about 5 minutes.
4. Transfer the pork tenderloins to a roasting pan and brush them with the cherry glaze.
5. Roast the pork tenderloins in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F on a meat thermometer.
6. Remove the pork tenderloins from the oven and let them rest for 5 minutes before slicing.
7. Serve the sliced pork tenderloins with the remaining cherry glaze.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F
- Internal temperature of pork tenderloins: 145°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 340
- Fat: 8g
- Carbohydrates: 33g
- Protein: 32g
Substitutions for ingredients:
- Cherry preserves can be substituted with any other fruit preserves.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Olive oil can be substituted with vegetable oil or coconut oil.
Variations:
- Add chopped fresh herbs, such as thyme or rosemary, to the cherry glaze for extra flavor.
- Use apricot or peach preserves instead of cherry preserves.
- Add sliced onions and bell peppers to the roasting pan with the pork tenderloins for a one-pan meal.
Tips and tricks:
- Make sure to sear the pork tenderloins before roasting them to get a nice crust on the outside.
- Use a meat thermometer to ensure that the pork tenderloins are cooked to the correct temperature.
- Let the pork tenderloins rest for a few minutes before slicing to allow the juices to redistribute.
Storage instructions:
- Store leftover pork tenderloin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover pork tenderloin in the microwave or oven until heated through.
Presentation ideas:
- Slice the pork tenderloin and arrange it on a platter with the cherry glaze drizzled over the top.
- Garnish with fresh herbs, such as parsley or chives.
Pairings:
- Serve with roasted vegetables, such as carrots or Brussels sprouts.
- Pair with a side salad dressed with a vinaigrette.
Suggested side dishes:
- Roasted vegetables
- Side salad
- Mashed potatoes
- Rice pilaf
Troubleshooting advice:
- If the cherry glaze is too thick, add a splash of water or chicken broth to thin it out.
Food safety advice:
- Make sure to cook the pork tenderloins to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Pork tenderloin is a popular cut of meat that has been enjoyed for centuries.
Flavor profiles:
- Sweet and tangy cherry glaze pairs perfectly with savory pork tenderloin.
Serving suggestions:
- Serve the pork tenderloin with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.
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