Pin This Cherry Bourbon Glazed Pork Pasta Bowl combines tender pork medallions with a luscious sweet-tart cherry sauce, all enhanced with the warmth of bourbon and aromatic herbs. The contrast between the rich glaze and al dente pasta creates a sophisticated yet comforting dinner that feels both special and accessible for weeknight cooking.
I first created this recipe when I had surprise dinner guests and a pork tenderloin in the fridge. The cherry-bourbon combination was such a hit that it's become my signature dish for casual entertaining. Even my bourbon-skeptical friends request this dish regularly.
Ingredients
- Pork tenderloin: serves as the protein foundation offering lean meat that cooks quickly and remains tender. Choose a piece with minimal fat and silver skin for best results.
- Cherries: provide natural sweetness and a beautiful color to the glaze. Fresh cherries work best in summer but frozen cherries allow you to make this year-round.
- Bourbon: adds depth and subtle smokiness. Select a mid-range bourbon that you would enjoy drinking but not so expensive that you hesitate to cook with it.
- Balsamic vinegar: brings acidity and complexity. Look for a well-aged variety with some thickness for the best flavor concentration.
- Honey: balances the tartness with natural sweetness. Local honey adds subtle floral notes that enhance the cherry flavor.
- Short pasta shapes: like penne or rigatoni capture the sauce perfectly. Choose bronze-die extruded pasta for better sauce adherence.
- Fresh herbs: brighten the rich dish. Basil and parsley provide color contrast and freshness to balance the rich sauce.
- Parmesan cheese: adds umami and saltiness. Freshly grated from a block makes a noticeable difference in flavor and texture.
Instructions
- Prepare the Pasta:
- Bring a large pot of water to a rolling boil and add 1 tablespoon salt. The water should taste like the sea. Cook pasta according to package directions until al dente usually 8 to 10 minutes. Reserve 1/4 cup of pasta water before draining. Immediately toss drained pasta with butter to prevent sticking and enhance flavor. The starch in the pasta will help the butter create a silky texture.
- Sear the Pork:
- Pat pork pieces completely dry with paper towels to ensure proper browning. Season evenly with salt and pepper. Heat olive oil in a large skillet until it shimmers but doesn't smoke. Arrange pork pieces in a single layer with space between each piece to prevent steaming. Sear for 2 minutes without moving then flip and cook 2 to 3 minutes more until just slightly pink in the center. The pork will finish cooking in the sauce later. Transfer to a clean plate.
- Create the Cherry Bourbon Glaze:
- Without cleaning the skillet keep all those flavorful browned bits. Add halved cherries to the pan and listen for the sizzle. Pour in bourbon carefully it may flame briefly which is normal and desirable for flavor. Add balsamic vinegar honey soy sauce chili flakes and minced garlic stirring to combine. Simmer over medium heat allowing the cherries to soften and release their juices. The sauce should reduce by about one third becoming slightly syrupy but still saucy enough to coat pasta about 8 to 10 minutes.
- Finish the Dish:
- Return the pork and any accumulated juices to the skillet gently folding to coat each piece with the ruby-colored glaze. Simmer just 2 to 3 minutes more until pork is heated through and perfectly cooked. Taste and adjust seasoning if needed. If the sauce becomes too thick add a splash of the reserved pasta water to achieve your desired consistency.
- Assemble and Garnish:
- Divide the buttered pasta among four warmed bowls creating a nest for the pork. Spoon generous portions of glazed pork and cherry sauce over each pasta serving. Sprinkle each bowl with freshly grated Parmesan cheese allowing it to melt slightly from the heat. Finish with a generous scattering of fresh basil and parsley bringing color and aromatic freshness to each bite.
Pin The cherries are truly the star ingredient in this recipe. I discovered their magic when experimenting with a surplus from my neighbor's tree one summer. The way they break down into the sauce creating both texture and a vibrant color transforms what could be an ordinary pork dish into something memorable. My family now knows summer has truly arrived when this dish appears on our table.
Storage and Leftovers
This dish stores beautifully in airtight containers in the refrigerator for up to 3 days. The flavors actually deepen overnight making next-day leftovers sometimes even better than the original serving. To reheat gently warm in a covered skillet with a splash of water or broth to loosen the sauce. Avoid microwave reheating if possible as it can toughen the pork. For best results store pasta and pork mixture separately then combine when reheating.
Seasonal Adaptations
Summer Version: Use fresh cherries at peak ripeness for brightest flavor. Add 1 tablespoon of fresh thyme leaves to the sauce. Serve with a side of grilled summer vegetables.
Fall Version: Incorporate 1/4 teaspoon of cinnamon into the glaze. Use dried cherries rehydrated in hot water if fresh unavailable. Finish with toasted pecans for seasonal crunch.
Winter Version: Add 1 tablespoon of orange zest to brighten the sauce. Use frozen cherries with a splash of cherry preserves for depth. Serve with roasted root vegetables for a heartier meal.
Make it Your Own
Protein Swaps: Boneless chicken thighs work wonderfully substitute for pork. Firm tofu can create a vegetarian version just adjust cooking time. Duck breast creates a more luxurious variation perfect for special occasions.
Glaze Variations: Replace cherries with blackberries for a more tannic flavor profile. Substitute maple syrup for honey for a more woodsy sweetness. Add a sprig of rosemary during simmering for an herbal note.
Pasta Alternatives: Serve over creamy polenta instead of pasta for a comforting twist. Use whole wheat or gluten free pasta for dietary needs. Try cheese tortellini for an extra indulgent version.
Pin This dish is a testament to simple ingredients creating complex flavors. The sweet cherry and bold bourbon create a memorable pairing that elevates weeknight dining.