Pan-Seared Pork Tenderloin with Sweet Cherry-Onion Jam

Name: Pan-Seared Pork Tenderloin with Sweet Cherry-Onion Jam
Total time: 2400 s
Yield: 4 servings
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 Chinese five-spice powder Chinese

Pork

13Ingredients

270Calories

40Minutes

Ingredients

servings:

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 Chinese five-spice powder (Chinese)

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Directions

1Heat 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.
2Lightly 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.
3Heat 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.)
4Stir 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.
5Transfer 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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