American · Dinner
Michigan Cherry Glazed Pork Tenderloin Plate
Michigan Traverse City tradition reading pork tenderloin pan-seared then roasted under a tart cherry, balsamic, and shallot glaze, plated with wild rice and pecan pilaf and roasted Brussels sprouts for the Great Lakes weeknight cherry country dinner.
$$
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
360Calories
62gProtein
11gFat
0gCarbs
0gSugar
0gFiber
156mgSodium
195mgChol
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Instructions
1
Prep
Pat pork dry and trim silver skin. Trim and halve Brussels sprouts. Finely chop shallot and mince garlic. Pick thyme and parsley leaves. Roughly chop pecans. Heat oven to 425F (220C).
2
Roast
Divide Brussels sprouts between two sheet pans and toss with 2 tbsp olive oil, 0.5 tsp salt, 0.5 tsp pepper total. Roast 25 minutes, flipping at 14 minutes, until edges are deep amber. While sprouts roast, toast pecans in a dry saucepan over medium-low 3 minutes, shaking, until golden.
3
Simmer
Sweat shallot in 2 tsp oil over medium 2 minutes until softened. Add wild rice and chicken stock, simmer covered over low 25 minutes until rice is tender and liquid absorbs.
4
Sear
Season pork with 1 tsp salt and 0.5 tsp pepper. Heat remaining 4 tbsp oil in a large oven-safe skillet over medium-high 2 minutes. Sear both pork tenderloins 90 seconds per face on all four sides until deep golden brown.
5
Glaze
Add garlic and thyme to the skillet, cook 30 seconds until fragrant. Pour in balsamic vinegar, maple syrup, Dijon mustard, cinnamon, and 0.5 tsp salt; simmer 90 seconds until syrupy. Stir in cherries off heat 30 seconds.
6
Roast
Return pork to the skillet and turn to coat in glaze. Transfer to the oven 12 minutes until pork reads 145F (63C) at the thickest point. Lift pork to a board and rest 6 minutes. Simmer glaze over medium 2 minutes until thickened.
7
Rest and plate
Fork pecans and parsley through wild rice. Slice pork on the diagonal. Divide between two plates, mounding rice on each, fanning pork slices over, spooning cherry glaze generously, and draping roasted Brussels sprouts alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) pork tenderloin
- 120g (4.2 oz) wild rice blend
- 400g (14.1 oz) Brussels sprouts
- 240g (8.5 oz) frozen tart cherries
- 60g (2.1 oz) pecan halves
- 60g (2.1 oz) shallot
- 8 garlic cloves
- 90ml (6 tbsp) aged balsamic vinegar
- 4 tbsp pure maple syrup
- 90ml (6 tbsp) extra-virgin olive oil
- 480ml (2 cups) chicken stock
- 2 tsp Dijon mustard
- 2 tsp fresh thyme leaves
- 0.5 tsp ground cinnamon
- 2 tsp fine sea salt
- 1 tsp ground black pepper
- 16g (small handful) flat-leaf parsley