Cherry-Orange Glazed Pork Tenderloin
A recipe from The Citrus Edit
I’d been dreaming of this dish for weeks. I had a concept, cherries. I couldn’t stop thinking about them. Their color, their sweetness, their decadence. There’s just something about cherries this time of year: they feel luxurious, a little wild, and completely irresistible. And with summer fruit arriving in waves—first berries, now the stone fruit—grocery shopping has honestly felt thrilling. Each week, something new and ripe appears. And cherries? They’ve taken hold of my imagination.
Pairing them with orange felt inevitable. The rich, wine-dark fruitiness of cherries meets the sunlit brightness of citrus. They’re perfect partners, one plush and sultry, the other sharp and golden. Together, they form the heart of this dish: a juicy, herb crusted pork tenderloin glazed in a cherry-orange sauce that’s bold, tangy, and just sweet enough to feel special.
It’s the kind of dish that deserves a warm evening, a well-set table, and maybe a little music playing in the background. Serve it with Roasted Fennel & Citrus Salad with a citrus-honey vinaigrette, and you’ve got a menu that taste like summer dressed up.
RECIPE
Serves 4
For the Pork:
2 lb pork tenderloin, trimmed
Zest of 1 Orange
2 tsp Dijon mustard
4-5 garlic cloves, minced
2 tbsp olive oil
1 tsp sea salt
1 tsp cracked black pepper
2 tsp fresh thyme
For the Cherry-Orange Glaze:
3 cups fresh cherries, pitted and halve
1 cup fresh orange juice
4 tbsp balsamic vinegar
2 tbsp honey (or pomegranate molasses for deeper mood)
Zest of 1 orange
Pinch of salt, to taste
METHOD
Marinate the pork
In a bowl, mix orange zest, mustard, olive oil, garlic, herbs, salt, and pepper. Rub all over the pork tenderloin. Let it marinate at least 30 minutes (up to 4 hours for deeper flavor).
Make the glaze
In a saucepan, combine cherries, orange juice, balsamic, honey, and zest. Simmer over medium heat for 10–15 minutes, until cherries soften and sauce thickens slightly. Adjust seasoning with salt or a splash more vinegar for brightness. Set aside.Sear & roast
Preheat oven to 400°F (200°C).
Sear pork in an oven-safe skillet over medium-high heat until browned on all sides (about 6-8 minutes total).
Pour half the glaze over the pork and transfer to the oven. Roast for 12-15 minutes, or until internal temp hits 145°F (63°C).Rest & Serve
Let the pork rest 5–10 minutes before slicing. Slice and spoon over warm cherry-orange glaze. Garnish with citrus zest, herbs, or fresh cherries if desired.
Suggested Pairings:
Side: Lemon & thyme roasted potatoes
Wine: Chilled Rosé or Pinot Noir
Kitchen Notes:
Glaze texture:
The cherry-orange glaze should be thick enough to coat a spoon but still pourable. If it reduces too much, just splash in a bit more orange juice to loosen.Choosing cherries:
Dark, sweet cherries like Bing or Rainier work beautifully here. If using tart cherries, increase the honey slightly to balance the acidity.Pitting cherries:
A cherry pitter will save you time, but a sturdy metal straw or chopstick works in a pinch. Wear an apron—cherry juice stains like ink
🍒 This Week at the Table: Cherry Week
Here is the menu for this week. Let me know what you think.
🍽️Looking for more seasonal cooking inspiration?
Explore the Recipe Archive - lemon, orange, pomegranate, cherries, rustic meals and more.
👋 A Note from Lily
I’m Lily Hawthorne—a seasonal cook, garden romantic, and writer exploring the quiet beauty of a well-tended life. I share recipes with an Italian-Provence spirit, reflections from the garden, and the slow unfolding of a well-tended, creative life.
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