Cherry Balsamic Pork

🥘 Ingredients

• balsamic vinegar
  2 tbsp
• black pepper
  1 pinch
• broccoli florets
  1 c
• butter
  1 tbsp
• cherry preserves
  1 tbsp
• dried thyme
  1 tsp
• fingerling potatoes
  8 oz
• pork tenderloin
  10 oz
• salt
  1 pinch
• shallot
  1 unit
• sugar
  ½ tsp
• vegetable oil
  2 tbsp
• water
  1 tbsp

1. 

   1

   fingerling potatoes shallot dried thyme pork tenderloin broccoli florets balsamic vinegar cherry preserves vegetable oil sugar butter salt black pepper water

   fingerling potatoes: 8 oz, shallot: 1 unit, dried thyme: 1 tsp, pork tenderloin: 10 oz, broccoli florets: 1 c, balsamic vinegar: 2 tbsp, cherry preserves: 1 tbsp, vegetable oil: 2 tbsp, sugar: ½ tsp, butter: 1 tbsp, salt: 1 pinch, black pepper: 1 pinch, water: 1 tbsp
2. 

   2

   Wash and dry all produce. Preheat oven to 450 degrees. Cut fingerling potatoes in half lengthwise. Halve, peel, and thinly slice shallot.
3. 

   3

   Toss potatoes on a baking sheet with a drizzle of vegetable oil, dried thyme, and a pinch of salt and black pepper. Roast in oven until tender and crisped ⏱️ 20 minutes total (we’ll be adding more items to the sheet after 10 minutes).
4. 

   4

   Heat a drizzle of oil in a large pan over medium-high heat. Season pork tenderloin all over with salt and pepper. Add to pan and cook, turning occasionally, until browned all over ⏱️ 6 minutes . Transfer to another baking sheet and let roast in oven to desired doneness ⏱️ 8 minutes .
5. 

   5

   While pork cooks, toss broccoli florets in a medium bowl with a drizzle of oil and a pinch of salt and pepper. Remove potatoes from oven after they have roasted ⏱️ 10 minutes . Give them a toss and push toward one side of sheet. Spread broccoli on other side of sheet. Return to oven and roast until potatoes are done and broccoli is tender and lightly crisped ⏱️ 12 minutes more.
6. 

   6

   Lower heat under pan used for pork to medium and add shallot and a drizzle of oil. Cook, tossing, until lightly browned ⏱️ 4 minutes . Pour in balsamic vinegar and let simmer until reduced by half. Stir in cherry preserves and water. Season with salt, pepper, and up to sugar (you may use less to taste). Remove pan from heat and add butter, stirring to melt.
7. 7

   After pork is done roasting, return pan to medium heat. Add pork and turn to coat in glaze. Hold pork over pan, letting excess glaze drip off, then transfer to a cutting board. Let rest ⏱️ 1 minutes , then slice. Divide between plates and drizzle with remaining glaze in pan. Serve with broccoli and potatoes.