Looking for a quick and healthy recipe for your pork tenderloin? This was killer—we are already talking about making it again soon in the near future. In Cooking Light’s August issue, the recipe was originally a ‘5-ingredient entrée’ which means you need to do hardly anything to make this work. Even with out the original ingredient of cherry port (because…why?), the cherry glaze was amazing–you just need to simmer the preserves a little longer to thicken it up.
Cherry-Glazed Pork Loin
- 1/2 cup cherry preserves
- 2 tablespoons chicken stock
- 1 teaspoon chopped fresh thyme
- 1 teaspoon garlic powder
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (3-pound) boneless pork loin, trimmed
- 1 tablespoon olive oil
- Preheat oven to 425°.
- Combine cherry preserves and chicken stock; simmer in a small sauce pan for 2 minutes. Remove pan from heat; stir in chopped thyme.
- Combine garlic powder, salt, and pepper in a small bowl. Rub spice mixture evenly over pork. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add pork to pan; cook 8 minutes, turning to brown on all sides.
- Place pork on a jelly roll pan coated with cooking spray. Roast at 425° for 20 minutes. Brush pork with half of port mixture; roast at 425° for 5 minutes or until a thermometer registers 135°. Remove pork from oven; brush with remaining half of port mixture. Let stand 10 minutes before cutting into slices.