Cherry Turnover Glazed Pork Tenderloin

French kitchens have long paired cherries with pork for sweet-savory balance. Here, store-bought cherry turnovers melt into a glossy glaze for sheet-pan tenderloin with rosemary potatoes and asparagus.

Serves 4 · 20 min prep · 35 min cook

Estimate for one serving

• 480 cal
• 38g protein
• 36g carbs
• 18g fat
• 6g fiber

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Ingredients

• 2 (about 1 lb each) pork tenderloins
• 3 store-bought cherry turnovers
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 2 sprigs fresh rosemary
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 lb baby potatoes
• 2 asparagus bunches
• 1 tbsp balsamic vinegar
• 1 tbsp butter

Instructions

1. 1Preheat the oven to 400°F and line a large rimmed sheet pan with parchment. Pat the pork tenderloins dry, then rub them all over with olive oil, Dijon mustard, garlic powder, salt, and black pepper.
2. 2Halve the baby potatoes and toss them with a drizzle of olive oil, salt, and the rosemary leaves stripped from the sprigs. Spread the potatoes on one side of the sheet pan.
3. 3Nestle the seasoned tenderloins in the center of the pan. Roast for 15 minutes so the potatoes begin to soften and the pork starts to take on color.
4. 4Meanwhile, bake the cherry turnovers on a separate small pan until golden and puffed, about 15 minutes. Cool briefly, then pulse two turnovers in a food processor (or chop very finely) with the balsamic vinegar and butter until you have a thick, glossy cherry-pastry glaze.
5. 5After the first 15 minutes, pull the sheet pan out. Brush a generous layer of the cherry turnover glaze over the tops and sides of both tenderloins. Add the trimmed asparagus to the open space on the pan, tossing lightly with any remaining oil.
6. 6Return the pan to the oven and roast another 12–15 minutes, until the pork reaches 145°F in the center and the glaze is sticky and caramelized at the edges. The potatoes should be fork-tender and the asparagus bright green with lightly charred tips.
7. 7Rest the glazed tenderloins on a cutting board for 5 minutes so the juices redistribute. Warm the remaining glaze gently if it has thickened.
8. 8Slice the pork into medallions, arrange on a platter with the roasted potatoes and asparagus, and spoon any extra cherry turnover glaze over the top. Crumble the third turnover over the platter as a flaky, festive finish before serving family-style.