Recipe of the Month - Pork Tenderloin with Roasted Cherries and Shallots

Kristin McVeigh | June 10, 2018

 
A big part of healthy, fresh cooking is eating veggies and fruits that are in season. This recipe is the perfect combination for summer dining when cherries are in season. Thank you to our friends at Poppy Innovations for this delicious recipe!
Ingredients
  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
Instructions
  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.
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