Pork Tenderloin with Roasted Cherries and Shallots

Pork Tenderloin with Roasted Cherries and Shallots

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)


  • 2 Tbsp. olive oil
  • 3/4 tsp. kosher salt, divided
  • 1 to 2 tsp. fresh ground black pepper (to taste)
  • 1 to 2 tsp. ground cumin
  • 1 tsp. ground cinnamon
  • 1 (1-pound) pork tenderloin, trimmed (they usually come trimmed)
  • 3 large shallots
  • 8 ounces fresh cherries, pitted and halved
  • 1/4 cup unsalted chicken stock
  • 2 TBS. balsamic vinegar (I used white balsamic vinegar)
  • 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!)
  • 1/4 cup coursely chopped fresh flat-leaf parsley


  • Preheat oven to 425 degrees
  • 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!)
  • 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!)
  • Remove pork from pan; place on a cutting board (do not wipe out pan).
  • Let pork stand 10 minutes.
  • Cut into thin slices.
  • 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.