Seared Pork Tenderloin with Rich Cherry-Balsamic Glaze and Roasted Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Pork Tenderloin with Rich Cherry-Balsamic Glaze and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Pork Tenderloin with Rich Cherry-Balsamic Glaze and Roasted Sweet Potatoes

Enjoy a delightful dinner featuring tender seared pork tenderloin complemented by a vibrant cherry-balsamic glaze, paired with perfectly roasted sweet potatoes. The dish blends savory and sweet notes with a balance of textures, making for an elegant and healthful meal.

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NUTRITION

421kcal
Protein
35.3g
Fat
11.6g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

1 medium Sweet Potato

1/2 cup Fresh Cherries (pitted)

1 tbsp Balsamic Vinegar

1 tsp Extra Virgin Olive Oil

1 clove Garlic

2 sprigs Fresh Thyme

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F. Pierce the sweet potato with a fork, then roast it on a baking sheet for about 25-30 minutes until tender.

  • 2

    While the sweet potato roasts, pat the pork tenderloin dry with paper towels. Season generously with salt and pepper.

  • 3

    Heat a skillet over medium-high heat and add the olive oil. Sear the pork on all sides until it develops a golden crust, about 2-3 minutes per side.

  • 4

    In the same skillet, add minced garlic and fresh thyme sprigs, stirring until fragrant, about 30 seconds.

  • 5

    Add the pitted cherries and balsamic vinegar to the skillet. Let the mixture simmer for 2-3 minutes, allowing it to reduce slightly into a glaze.

  • 6

    Once the pork is seared, lower the heat to medium and spoon the cherry-balsamic glaze over the pork. Continue to cook for an additional 4-5 minutes until the pork reaches an internal temperature of 145°F.

  • 7

    Slice the pork tenderloin, drizzle with any remaining glaze, and serve alongside the roasted sweet potato. Enjoy!

Seared Pork Tenderloin with Rich Cherry-Balsamic Glaze and Roasted Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Pork Tenderloin with Rich Cherry-Balsamic Glaze and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Pork Tenderloin with Rich Cherry-Balsamic Glaze and Roasted Sweet Potatoes

Enjoy a delightful dinner featuring tender seared pork tenderloin complemented by a vibrant cherry-balsamic glaze, paired with perfectly roasted sweet potatoes. The dish blends savory and sweet notes with a balance of textures, making for an elegant and healthful meal.

NUTRITION

421kcal
Protein
35.3g
Fat
11.6g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

1 medium Sweet Potato

1/2 cup Fresh Cherries (pitted)

1 tbsp Balsamic Vinegar

1 tsp Extra Virgin Olive Oil

1 clove Garlic

2 sprigs Fresh Thyme

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat the oven to 400°F. Pierce the sweet potato with a fork, then roast it on a baking sheet for about 25-30 minutes until tender.

  • 2

    While the sweet potato roasts, pat the pork tenderloin dry with paper towels. Season generously with salt and pepper.

  • 3

    Heat a skillet over medium-high heat and add the olive oil. Sear the pork on all sides until it develops a golden crust, about 2-3 minutes per side.

  • 4

    In the same skillet, add minced garlic and fresh thyme sprigs, stirring until fragrant, about 30 seconds.

  • 5

    Add the pitted cherries and balsamic vinegar to the skillet. Let the mixture simmer for 2-3 minutes, allowing it to reduce slightly into a glaze.

  • 6

    Once the pork is seared, lower the heat to medium and spoon the cherry-balsamic glaze over the pork. Continue to cook for an additional 4-5 minutes until the pork reaches an internal temperature of 145°F.

  • 7

    Slice the pork tenderloin, drizzle with any remaining glaze, and serve alongside the roasted sweet potato. Enjoy!