Pan-Seared Pork Tenderloin with Sweet Cherry-Onion JamPORK
Both the onions and balsamic vinegar become mellow and sweet the longer they’re cooked, making them pair deliciously with dark sweet cherries. Serve this easy-to-make entrée with a wild-and-white rice pilaf, steamed beans and a tossed salad for a simple, festive holiday dinne…
Recipe courtesy of National Cherry Growers & Industries Foundation
- Heat oven to 425 degrees F. Combine 1/4 tsp salt, ginger and 1/8 tsp 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 20-27 minutes or until internal temperature reaches 145 degrees Fahrenheit, followed by a 5-minute rest time.
- Sweet Cherry-Onion Jam: Heat butter in 10-inch, heavy nonstick skillet. Add onions, garlic, 1/4 tsp sea salt and 1/8 tsp 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 Sweet Cherry-Onion Jam.