It is a rare event when I read through a cooking magazine and have more than half of the recipes marked as “to make”. But, this was the case with the new June issue of Cooking Light. Although we haven’t had time to make many of the recipes yet, we did make this one a couple of days ago. I must say, it was FANTASTIC! And we had leftovers the second day, and they were just as good as the first day. We will definitely be making this again!
Pork Tenderloin with Roasted Cherries and Shallots
Slightly adapted from Cooking Light, June 2014
1 tablespoon canola or sunflower oil
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 unsalted butter
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.
2. 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 shallots and cherries to pan; 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.
Total Fat: 10.4 g
Saturated Fat: 3.5 g
Polyunsaturated Fat: 3.1 g
Monounsaturated Fat: 3.1 g
Cholesterol: 81.3 mg
Sodium: 285.3 mg
Potassium: 678.4 mg
Total Carbohydrate: 16.3 g
Dietary Fiber: 1.4 g
Sugars: 8.0 g
Protein: 25.0 g