Ingredients
- 1 pound pork tenderloin
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/8 teaspoon black pepper
- 8 ounces sweet cherries (frozen unsweetened, pitted, chopped and thawed)
- 2 tablespoons butter
- 2 cups red onion (coarsely chopped)
- 2 cloves garlic (minced)
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon black pepper
- 1 tablespoon balsamic vinegar (aged)
- 4 teaspoons brown sugar (packed)
- 1/4 teaspoon five-spice (Chinese)
Directions
- Heat oven to 425 degrees F. 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 20-27 minutes or until internal temperature reaches 145 degrees Fahrenheit, followed by a 5-minute rest time.
- 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 Sweet Cherry-Onion Jam.
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