Go Back
Print

Pork Tenderloin with Roasted Cherries and Shallots

Servings 4
Calories 420 kcal
Author Julianna Grimes, June 2014

Ingredients

  • 2 tablespoons canola oil -- divided
  • 3/4 teaspoon kosher salt -- divided
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 1 pound pork tenderloin -- trimmed
  • 3 large shallots -- quartered
  • 8 ounces fresh cherries -- pitted and halved
  • 1/4 cup unsalted chicken stock
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon brown sugar
  • 1 tablespoon butter
  • 1/4 cup coarsely chopped fresh flat-leaf parsley

Instructions

  1. Preheat oven to 425°.
  2. Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Combine 1/2 teaspoon salt, pepper, cumin, and cinnamon. Rub pork evenly with spice mixture. Add pork to pan; sauté 4 minutes. Turn pork over; place pan in oven and bake at 425° for 15 minutes or until a thermometer registers 140°. Remove pork from pan; place on a cutting board (do not wipe out pan). Let pork stand 10 minutes. Cut into thin slices.
  3. Add remaining 1 tablespoon oil to pan; swirl to coat. Add shallots and cherries; sprinkle with remaining 1/4 teaspoon salt. Place pan in oven; bake at 425° for 10 minutes (do not turn cherries). Carefully remove pan from oven; place over medium-high heat. Stir in stock, vinegar, and sugar; bring to a boil. Cook 4 minutes or until liquid is syrupy. Remove from heat; stir in butter. Serve cherry mixture with pork; sprinkle with parsley.