Courtesy of Cooking Light.

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 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

Directions:

• 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.