Pork Tenderloin with Roasted Cherries and Shallots

Serve with a quick cabbage slaw: Combine 4 cups thinly sliced green cabbage, 1/4 cup coarsely chopped fresh flat-leaf parsley, 1 tablespoon olive oil, 1 tablespoon cider vinegar, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.

Yield: Serves 4 (serving size: 3 ounces pork and about 2/3 cup sauce)

Hands-on:39 Minutes

Total:39 Minutes

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Name: Pork Tenderloin with Roasted Cherries and Shallots
Prep time: 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: American
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 (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

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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 (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

Servings

INSTRUCTIONS

Brine pork for 1 hour with 2Qts of water 1/4 cup of kosher salt and 1/4 cup of sugar.

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; saute 4 minutes. Turn pork over; place pan in the 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.Step 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.

NOTES

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Pork Tenderloin with Roasted Cherries and Shallots

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  (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

Brine pork for 1 hour with 2Qts of water 1/4 cup of kosher salt and 1/4 cup of sugar.

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; saute 4 minutes. Turn pork over; place pan in the 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.Step 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.

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Nutrition

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Serving Size: 1 Serving (206g)
Recipe Makes: 4 Servings

Calories: 281
Calories from Fat: 128 (46%)

Amt Per Serving		% DV

	Total Fat 14.2g	19 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 6.5g
	Polyunsanturated Fat 2.8g
Cholesterol 81.8mg		25 %
Sodium 338.7mg		12 %
Potassium 676.7mg		18 %
Total Carbohydrate 12.4g		4 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 12.2g
Protein 25.4g		36 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 281

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