"Right now, pork tenderloin is one meat that doesn't break the bank at the grocery store. Cherries are in season, and so that makes this an affordable meal for me. I like to serve a crisp coleslaw with this."

Original is 4 servings

Metric US

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Step by Step Method

Step 1

Preheat the oven to 425º.

Step 2

Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon oil, swirl to coat.

Step 3

Combine 1/2 teaspoon salt, pepper, cumin and cinnamon. Rub the pork evenly with the spice mixture. Add the pork to the pan; saute 4 minutes, then turn the pork over; place the pan in the oven and bake at 425º for 15 minutes or until a thermometer registers 140º. Remove the pork from the pan; place on a cutting board. Do not wipe out pan! Let pork stand for 10 minutes, then cut into thin slices.

Step 4

While the pork rests, add the remaining 1 tablespoon oil to the pan; swirl to coat. Add shallots and cherries; sprinkle with remaining 1/4 teaspoon salt. Place the pan in the oven. Bake at 425º for 10 minutes (do not turn the cherries).

Step 5

Carefully remove the pan from the oven; place over medium-high heat. Stir in stock, vinegar, and sugar; bring to a boil. Cook for 4 minutes or until the liquid is syrupy. Remove from heat and stir in butter. Serve the cherry mixture with the pork. Sprinkle with parsley.