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Pan-Seared Pork Tenderloin with Sweet Cherry-Onion Jam image
Pan-Seared Pork Tenderloin with Sweet Cherry-Onion Jam

Source: National Cherry Growers & Industries Foundation

Where to Buy
PREP TIME

10 mins

COOK TIME

30 mins

SERVING SIZE

4

Pan-Seared Pork Tenderloin with Sweet Cherry-Onion Jam image

What You’ll Need

1 pound Prairie Fresh® pork tenderloin

1/4 teaspoon salt
1/4 teaspoon ground pepper
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

Directions

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.

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.

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 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
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