Pan-Seared Pork Tenderloin with Sweet Cherry-Onion Jam
Courtesy of National Pork Board 4 Servings • 10 Min. Prep Time • 27 Min. Cook Time| Ingredients |
|---|
| 1 lb. pork tenderloin |
| 1/4 tsp. salt |
| 1/4 tsp. dry mustard |
| 1/8 tsp. freshly ground black pepper |
| 2 tsp. olive oil |
|
|
| Spicy Sweet Cherry-Onion Jam: |
| 1/2 of 16-oz. bag frozen unsweetened dark sweet cherries, pitted, chopped and thawed |
| 2 Tbsp. unsalted butter |
| 2 c. red onions, coarsely chopped |
| 2 cloves garlic, minced |
| 1/4 tsp. fine sea salt |
| 1/8 tsp. freshly ground black pepper |
| 1 Tbsp. aged balsamic vinegar |
| 4 tsp. packed brown sugar |
| 1/4 tsp. Chinese 5-spice |
Directions:
1. Heat oven to 425°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.
2. 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°F, followed by a 5-minute rest time.
3. 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.)
4. 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.
5. To serve, cut into 1/4-inch-thick slices and serve with Sweet Cherry-Onion Jam.
* 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
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutrition:
Calories: 270; Total Fat: 11g; Saturated Fat: 5g; Cholesterol: 90mg; Total Carbs: 17g; Fiber: 2g; Protein: 25g; Sodium: 360mg;