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

This delicious dish uses sweet cherries, which originated in Europe and Western Asia, for an irresistible flavor.

Recipe Ingredients:

1 pound pork tenderloin
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon freshly ground black pepper
2 teaspoons olive oil

Spicy Sweet Cherry-Onion Jam:
1/2 of a 16-ounce bag frozen unsweetened dark sweet cherries, pitted, chopped and thawed
2 tablespoons unsalted butter
2 cups red onion, coarsely chopped
2 cloves garlic, minced
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
1 tablespoon aged balsamic vinegar
4 teaspoons brown sugar, packed
1/4 teaspoon Chinese 5-spice

Cooking Directions:

1. Preheat oven to 425°F (220°C). 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 20-30 minutes or until internal temperature reaches 155°F (65 to 70°C).
3. For Spicy Sweet Cherry-Onion Jam: 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. 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 Spicy Sweet Cherry-Onion Jam.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 270, Fat: 11g, Saturated Fat: 5g, Cholesterol: 90mg, Sodium: 360mg, Carbohydrates: 17g, Protein: 25g, Fiber: 2g.

Recipe and photograph provided courtesy of National Pork Board and the National Cherry Foundation, through ECES, Inc., Electronic Color Editorial Services.