Ingredients
- 1 tsp Coriander, ground
- 2 lb Pork Tenderloin
- 2 tbsp Olive Oil
- 1 large Shallots thinly sliced lengthwise (about 1 cup)
- 10 sprigs Thyme, Fresh
- 1
1/4 cups Red Wine, dry - 1 tbsp Balsamic Vinegar
- 1 tbsp Sugar
- 10 oz Cherries, Frozen, Dark Sweet thawed, halved (about 2 cups)
- 1 tbsp Butter, Unsalted cold
Steps
- 1 Combine coriander, 1 tsp. salt, and 1/4 tsp. pepper in a small bowl. Rub pork with spice mixture.
- 2 Heat oil in a 12" heavy skillet over medium-high until hot but not smoking. Reduce heat to medium and cook pork, turning occasionally, until meat is browned on all sides and an instant-read thermometer inserted diagonally into the center of each tenderloin registers 145°F, 20–25 minutes. Transfer pork with tongs to a cutting board (do not wipe out skillet) and let stand 10 minutes.
- 3 Meanwhile, cook shallot and thyme in skillet, stirring, until softened and lightly golden, about 2 minutes. Add wine, vinegar, and sugar. Bring to simmer and cook, scraping up any browned bits and stirring frequently, until liquid is reduced by about half and shallots are tender, about 4 minutes. Stir in cherries, any accumulated juices, and 3/4 tsp. salt and cook 1 minute. Remove from heat, add butter, and swirl skillet to combine. Pluck out thyme sprigs, then season with salt and pepper. Slice pork and serve with sauce.