Thursday, June 12, 2014

Pork Tenderloin with Roasted Cherries and Shallots

We had company for dinner last night and I wanted to make sure there was enough, so I quadrupled this recipe, but only doubled the cherry mixture. We had plenty! This pork was very moist and juicy and the cherry topping is perfect for this time of year.

Serves 4 ( 3 oz. pork and about 2/3 c. sauce = 5 points +)

1 T. canola oil
3/4 tsp. salt, divided
1/2 tsp. pepper
1/2 tsp. cumin
1/8 tsp. cinnamon
1 ( 1 lb) pork tenderloin
3 shallots, quartered
8 oz. fresh cherries, pitted and halved
1/4 c. fat-free chicken broth
2 T. balsamic vinegar
1 tsp. brown sugar

Preheat oven to 425. Heat a large cast iron skillet ( or oven-proof skillet) over medium-high heat. Add 1 T. oil Swirl to coat. 
Combine 1/2 tsp. salt with the remaining spices. Rub pork evenly with spice mixture. Add pork to pan; cook 4 minutes. Turn pork over and place pan in oven for 15 minutes or until a thermometer registers 140-145 degrees. Remove pork from pan; place on a cutting board. Let pork stand 10 minutes. Cut into thin slices.

Add shallots and cherries to pan and sprinkle with 1/4 tsp. salt. Add broth, vinegar and brown sugar to pan. Place pan back in the oven and cook 15 minutes or liquid is syrupy.

Serve cherry mixture over pork. 

adapted from "Cooking Light"

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