Pork Tenderloin with Cherry Glaze

By KDCooks

Based on Barb Conzone's recipe. Serve with Roasted Red Potatoes.

Ingredients

• Glaze:
• 1/2 tablespoon butter
• 1 8- to 10-ounce pork tenderloin
• 1/2 tsp thyme
• Salt & Pepper
• 1 tablespoon butter
• 1/2 cup sliced shallots
• 1 tablespoon chopped fresh rosemary
• 1/2 cup canned low-salt chicken broth
• 1/2 jar Cherry preserves
• 3 oz. Dried Cherries
• 1 tablespoon balsamic vinegar

Preparation

Step 1

Preheat oven to 450°F. Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven, turn oven down to 350 degree. Roast pork until thermometer inserted into center registers 147°F, about 10-15 minutes.

Melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add broth, cherry preseves, dried cherries and vinegar and whisk until sauce melts, about 2 minutes.

Transfer pork to work surface. Scrape any juices from large skillet into cherry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice and pour glaze over pork.