Ingredients
1 pound pork tenderloin
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon black pepper
Sweet Cherry-Onion Jam:
1/2 16-oz bag frozen unsweetened sweet cherries, 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
Cooking 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.
Serves: 4
Serving Suggestions
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 dinner
Recipe courtesy of National Cherry Growers & Industries Foundation