Pork Tenderloin with roasted balsamic cherries
Prep Time
30 min
Prep Notes
Pit and slice cherries ahead of time, store in refrigerator
Cooking Time
30 min
Yields
2 servings
Ingredients
1 1 pound trimmed pork tenderloin
1 tablespoon olive oil
1/2 tspn black pepper
3/4 tspn kosher salt (split)
1/2 tspn cumin
1/8 tspn cinnamon
3 shallots sliced
2 cups fresh cherries, pitted and halved
1/4 cup unsalted chicken stock
2 tablespoons balsamic vinegar
1/2 tspn brown sugar
1 tablespoon butter
1/4 cup chopped parsley (optional)
Directions
Heat oven to 425 degrees (oven is for the cherries) Heat grill. Meanwhile combine 1/2 teaspoon salt, with the pepper, cumin and cinnamon. Stir in small bowl. Rub evenly over pork. Grill for 25 minutes or until internal temp is 145 and then allow it to rest for 5 minutes on a serving platter.
Add olive oil to baking sheet with cherries and shallots, gently combine. Sprinkle with remaining salt. Place in oven for 10 minutes (do not stir). On stove in medium size pot combine stock, vinegar and sugar. Add Cherries/shallots to the stock mixture and bring to a boil. Cook for 5 minutes until syrupy. Remove from heat and add butter.
Slice pork and serve with cherry mixture on top, add parsley if using.
Notes
You can use frozen cherries if fresh cherries aren't in season.
Credit
Based upon a recipe from Cooking Light Magazine