Courtesy of Cooking Light.
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 lb.) 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
- Preheat oven to 425 degrees
- 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 oven and bake at 425 degrees for 15 minutes or until a thermometer registers 140 degrees. Remove pork from pan, place on a cutting board. Let pork stand 10 minutes and cut into slices.
- Add remaining 1 tablespoon oil to pan. Add shallots and cherries, sprinkle with remaining 1/4 teaspoon salt. Place pan in oven, bake for 10 minutes. 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.
Nice with wild rice and green beans.
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