Pork Tenderloin with Roasted Cherries and Shallots

Pork Tenderloin with Roasted Cherries and Shallots
Serves 4
Delicious Roast pork tenderloin with a cherry twist!
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Prep Time
39 min
Cook Time
39 min
Total Time
39 min
Prep Time
39 min
Cook Time
39 min
Total Time
39 min
293 calories
10 g
91 g
14 g
31 g
4 g
212 g
535 g
6 g
0 g
8 g
Nutrition Facts
Serving Size
212g
Servings
4
Amount Per Serving
Calories 293
Calories from Fat 124
% Daily Value *
Total Fat 14g
22%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 91mg
30%
Sodium 535mg
22%
Total Carbohydrates 10g
3%
Dietary Fiber 2g
6%
Sugars 6g
Protein 31g
Vitamin A
23%
Vitamin C
18%
Calcium
4%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 Tbsp. olive oil
  2. 3/4 tsp. kosher salt, divided
  3. 1 to 2 tsp. fresh ground black pepper (to taste)
  4. 1 to 2 tsp. ground cumin
  5. 1 tsp. ground cinnamon
  6. 1 (1-pound) pork tenderloin, trimmed (they usually come trimmed)
  7. 3 large shallots
  8. 8 ounces fresh cherries, pitted and halved
  9. 1/4 cup unsalted chicken stock
  10. 2 TBS. balsamic vinegar (I used white balsamic vinegar)
  11. 1 TBS. butter (I left this out by mistake. It still tasted fantastic but next time I'm going to try remembering to add it. It was sitting right there and I forgot it!)
  12. 1/4 cup coursely chopped fresh flat-leaf parsley
Instructions
  1. Preheat oven to 425 degrees
  2. 2. Heat a large ovenproof skillet over medium-high heat. (I used a "green" 10" frying pan, but you can also use good ole cast iron!)
  3. Add 1 TBS. oil; swirl to coat. Combine 1/2 tsp. of the salt, pepper, cumin, cinnamon. Rub pork with spice mixture. Add pork to pan; saute 4 minutes. Turn pork over; place pan in oven and bake at 425 degrees for 15 mins. or until a thermometer registers 140 degrees (I have to be honest here, I never use a thermometer. I just check it to make sure it's done to my liking but some folks might need to use the thermometer for security sake. I recommend doing whatever you have to do to get the desired result!)
  4. Remove pork from pan; place on a cutting board (do not wipe out pan). Let pok stand 10 minutes. Cut into thin slices.
  5. 3. Add remaining 1 TBS. oil to pan; swirl to coat. Add shallots and cherries; sprinkle with remaining 1/4 tsp. salt. Place pan in oven.; bake at 425 degrees 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 (reduced and thicker). Remove from heat, stir in butter. Serve cherry mixture with pork; sprinkle with parsley.
Notes
  1. This was surprisingly tasty. I was making it for company that I thought would appreciate it but honestly it was so tasty that I took the leftovers to my sister's the next day and it was just as good as leftovers! (You can feed sisters leftovers but I don't recommend doing that to new friends or guests)
Adapted from atastydish.com
beta
calories
293
fat
14g
protein
31g
carbs
10g
more
Adapted from atastydish.com
A Tasty Dish http://atastydish.com/
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