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Cherry glazed pork

Herbs de Provence Marinated Pork Tenderloin with a Cherry Rum Glaze

Make any night of the week special with this Herbs de Provence marinated pork tenderloin. Juicy, oven roasted pork meets a sweet and savory cherry rum glaze. This oven recipe is surprisingly simple, but one bite will make you feel like it's a special occasion.
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Servings 1 pork tenderloin

Equipment

  • 1 Cast iron griddle Lodge cast iron used

Ingredients
  

Marinade Ingredients

  • 1 1.5lb pork tenderloin, patted dry
  • 1 tbsp Herbs de Provence
  • 1 tbsp raw, course sugar
  • 1 tsp salt Redmond’s Real Salt
  • ½ tsp smoked paprika
  • ¼ tsp garlic powder
  • 1 tbsp balsamic vinegar
  • 2 tbsp Extra virgin olive oil

Cherry Miso Glaze Ingredients

  • 2 tbsp butter
  • 1 tbsp yellow miso paste
  • 1 tbsp maple syrup
  • 1 tbsp rum spiced Caribbean rum
  • 2 tbsp cherry preserves I used Morello cherries

Instructions
 

  • Into a resealable bag, place all marinade ingredients including the pork tenderloin.
  • Squeeze out any air and seal bag. Move contents around to evenly coat.
  • Set aside in the refrigerator on a baking sheet for 3-24 hours.
  • Preheat oven for at least 30 minutes at 475F with a cast iron griddle inside. Use the flat side of the griddle rather than ridged for easier cleanup.
  • While the oven is preheating, remove pork tenderloin from refrigerator and let rest to take the chill off.
  • Remove pork from marinade, discard marinade.
  • Roast on griddle around 8 minutes.
  • In the mean time, make the glaze. Combine all ingredients into a sauce pan over medium heat.
  • Heat and stir until sauce thickens to a barbeque sauce consistency, around 5 minutes. Turn off heat.
  • Then, baste the pork with the glaze. Continue roasting until internal temperature reads 130-135, 6-10 minutes longer.
  • Remove pork from oven. Let rest on a cutting board lightly covered with foil for 10 minutes.
  • Slice and serve with glaze.