This delicious dish uses sweet cherries,
which originated in Europe and western Asia, for an irresistible
flavor.
Pan-Seared
Pork Tenderloin with Spicy Sweet Cherry-Onion Jam
- 1 pound pork tenderloin
- 1/4 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/8 teaspoon freshly ground
black pepper
- 2 teaspoons olive oil
-
- Spicy Sweet Cherry-Onion
Jam:
- 1/2 of a 16-ounce bag
frozen unsweetened dark sweet cherries, pitted, chopped and thawed
- 2 tablespoons unsalted
butter
- 2 cups red onion, coarsely
chopped
- 2 cloves garlic, minced
- 1/4 teaspoon fine sea
salt
- 1/8 teaspoon freshly ground
black pepper
- 1 tablespoon aged balsamic
vinegar
- 4 teaspoons packed brown
sugar
- 1/4 teaspoon Chinese 5-spice
- Heat oven to 425°F
(220°C). Combine salt, dry mustard and pepper in small bowl.
Rub tenderloin with oil. Sprinkle salt mixture evenly over pork;
slightly rub into surface of pork.
- Lightly brown tenderloin
over medium-high heat for 2-4 minutes in large heavy skillet.
Transfer pork to rack in shallow roasting pan. Roast in heated
oven for 20-30 minutes or until internal temperature reaches
155°F (65 to 70°C).
- For Spicy Sweet Cherry-Onion
Jam: Heat butter in 10-inch, heavy nonstick skillet. Add onions,
garlic, salt and pepper. Cook, uncovered, over medium-low heat
for 25-30 minutes or until very tender, stirring occasionally
(If necessary, reduce heat to low halfway during cooking to prevent
onions from browning).
- Stir in vinegar, Chinese
5-spice and brown sugar. Then, stir in thawed cherries. Cook,
uncovered, over medium heat about 5 minutes more or until most
of the liquid has evaporated.
- Transfer tenderloin onto
cutting board. Loosely cover with foil; let rest for 5 minutes.
To serve, cut into 1/4-inch-thick slices and serve with Spicy
Sweet Cherry-Onion Jam.
Makes 4 servings.
Nutritional Information
per Serving: Calories: 270, Fat: 11g, Saturated Fat: 5g, Cholesterol:
90mg, Sodium: 360mg, Carbohydrates: 17g, Protein: 25g, Fiber:
2g
Recipe and photograph provided courtesy
of National Pork Board and the National Cherry Foundation, through ECES, Inc., Electronic
Color Editorial Services.
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