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.
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
How to Make It
Preheat oven to 425°.
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.
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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This is outstanding. Unfortunately, if you follow the temperature guidelines and remove from the oven at 140, your center will be rare! I had to cut the roast into medallions and sear them to cook through. The spice rub and sauce are perfect though.
I absolutely love this recipe and have made it twice over the last couple weeks, exactly as written. The rub adds a nice spicy warmth to the pork that pairs well with the sweet cherries. The cabbage slaw is a simply tasty side we enjoy as well.
We enjoyed this overall, but roasting the cherries seemed to strip them of all their flavor (or maybe I just used sub-par cherries?). The cumin-cinnamon rub on the pork is delicious - I would use that by itself in the future. Served with roasted carrots and couscous.
Fantastic! I forgot the second Tbsp of oil (with the cherries - but there was still some oil left in the pan from the pork), but otherwise made as directed. I even made the slaw (as suggested) - but with bok choy instead of regular cabbage. It was even great the 2nd day as leftovers! Definitely making this again!
Made the pork and sauce exactly as directed except used olive oil instead of Canola. Fantastic! Now one of our favorite Cooking Light recipes. Served with potatoes (husband request) and green salad with tomatoes and lemon cucumber from the garden. So good.
Grilled the pork over low heat with the rub - cinnamon and cumin is a good flavor combination but not too over powering. Used frozen cherries that had been defrosted to prevent having to de-pit and making sure they were sweet enough. served with rice and roasted green beans
Excellent and easy supper on a cold and stormy summer night, definitely would be good choice for a special dinner or guests. Made to recipe except we let the pork air-dry in the fridge for an hour before coating it with the rub. Served with white & wild rice pilaf and steamed asparagus.
Made exactly as the recipe calls for (except doubled it) and it was amazing! Pitting the cherries was the most time consuming part but oh it was so worth it. The flavors from the rub and the sweet cherries with shallots made for a fabulous combination. I will definitely make again and will try using frozen cherries (less work and always available!)
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