HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCherry Balsamic Pork
Cherry Balsamic Pork

Cherry Balsamic Pork

with Thyme-Roasted Potatoes and Broccoli

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This week’s HelloFresh Hall of Fame recipe is part sweet, part tangy, and all-around delicious, thanks to the jammy, flavorful, stick-to-your-spoon-thick cherry balsamic glaze that our happy cooks absolutely loved the last time we made this recipe. The sides are kept simple, with roasted broccoli and potatoes that allow the pan-seared pork tenderloin to shine. And boy, does it steal the show.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Fingerling Potatoes

1 unit


1 teaspoon

Dried Thyme

12 ounce

Pork Tenderloin

8 ounce

Broccoli Florets

5 teaspoon

Balsamic Vinegar

1 tablespoon

Cherry Preserves

Not included in your delivery

4 teaspoon

Vegetable Oil

½ teaspoon


1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2385 kJ
Calories570 kcal
Fat21 g
Saturated Fat7 g
Carbohydrate52 g
Sugar19 g
Dietary Fiber8 g
Protein39 g
Cholesterol125 mg
Sodium160 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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


Toss potatoes on a baking sheet with a drizzle of oil, thyme, and a pinch of salt and pepper. Roast in oven until tender and crisped, 20-25 minutes total (we’ll be adding more items to the sheet after 10 minutes).


Heat a drizzle of oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Add to pan and cook, turning occasionally, until browned all over, 6-8 minutes. Transfer to another baking sheet and let roast in oven to desired doneness, 8-12 minutes.


While pork cooks, toss broccoli in a medium bowl with a drizzle of oil and a pinch of salt and pepper. Remove potatoes from over 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, 12-15 minutes more.


Lower heat under pan used for pork to medium and add shallot and a drizzle of oil. Cook, tossing, until lightly browned, 4-5 minutes. Pour in vinegar and let simmer until reduced by half. Stir in 1 TBSP Bonne Maman® Cherry Preserves (we sent more) and 1 TBSP water. Season with salt, pepper, and up to ½ tsp sugar (you may use less to taste). Remove pan from heat and add 1 TBSP butter, stirring to melt.


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 1-2 minutes, then slice. Divide between plates and drizzle with remaining glaze in pan. Serve with broccoli and potatoes.