Pork Tenderloin with Roasted Cherries and Shallots

Pork Tenderloin with Roasted Cherries and Shallots
Serves 4
The perfect combination for summer dining when cherries are in season. An easy recipe that will impress your dinner guests and your family.
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Total Time
39 min
Total Time
39 min
  1. 2 tablespoons canola oil, divided
  2. 3/4 teaspoon kosher salt, divided
  3. 1/2 teaspoon black pepper
  4. 1/2 teaspoon ground cumin
  5. 1/8 teaspoon ground cinnamon
  6. 1 (1-pound) pork tenderloin, trimmed
  7. 3 large shallots, quartered
  8. 8 ounces fresh cherries, pitted and halved
  9. 1/4 cup unsalted chicken stock
  10. 2 tablespoons balsamic vinegar
  11. 1/2 teaspoon brown sugar
  12. 1 tablespoon butter
  13. 1/4 cup coarsely chopped fresh flat-leaf parsley
  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.