2 Tbsp canola oil, divided
¾ tsp salt, divided
½ tsp ground cumin
1/8 tsp ground cinnamon
1 pound pork tenderloin, trimmed
3 large shallots, quartered
8 ounce fresh cherries, pitted and halved
¼ cup unsalted chicken broth
2 Tbsp balsamic vinegar
½ tsp brown sugar
1 Tbsp butter
¼ cup chopped parsley
Preheat oven to 425 degrees. Heat a large ovenproof skillet over medium-high heat. Add 1 Tbsp oil. Combine ½ tsp salt, pepper, cumin and cinnamon. Rub evenly over the pork. Add pork to pan and sauté 4 minutes. Turn pork over and place pan in the oven. Bake for 15 minutes or until it reaches 140 degrees. Remove from pan and let rest on cutting board for 10 minutes.
Meanwhile, add 1 Tbsp oil to the pan, swirling to coat. Add the shallots and cherries; sprinkle with ¼ tsp salt. Place in oven for 10 minutes. Do not turn cherries. Remove from oven and place pan over medium-high heat. Stir in stock, vinegar and sugar. Bring to a boil and cook 4 minutes or until mixture is syrupy. Remove from heat and stir in butter. Serve over pork. Garnish with with the parsley.
Nutrition Information: 270 calories, 12.5 g fat, 25 g protein, 14 g carbs, 2 g fiber, 458 mg sodium