Pork Tenderloin With Roasted Cherries And Shallots Recipe

Name: Pork Tenderloin With Roasted Cherries And Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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Preheat oven to 425u00b0.
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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; saute 4 minutes. Turn pork over; place pan in oven and bake at 425u00b0 for 15 minutes or until a thermometer registers 140u00b0. 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 425u00b0 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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189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons canola oil, divided, 3/4 teaspoon kosher salt, divided, 1/2 teaspoon black pepper, 1/2 teaspoon ground cumin, and more.

Yes, Pork Tenderloin With Roasted Cherries And Shallots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Tenderloin With Roasted Cherries And Shallots

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