Pork Tenderloin with Roasted Cherries and Shallots

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Pork Tenderloin with Roasted Cherries and ShallotsRecipe
Photo: Randy Mayor; Styling: Claire Spollen
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.
Serves 4 (serving size: 3 ounces pork and about 2/3 cup sauce)

Ingredients

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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

Preparation

Hands-on: 39 Minutes
Total: 39 Minutes

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.

Created date

April 2014

Nutritional Information

Calories 270
Fat 12.5 g
Satfat 3.2 g
Monofat 6.1 g
Polyfat 2.5 g
Protein 25 g
Carbohydrate 14 g
Fiber 2 g
Cholesterol 81 mg
Iron 2 mg
Sodium 458 mg
Calcium 27 mg