Spiced Pork Tenderloin With Cherry-Thyme Pan Sauce

• 1 teaspoon ground coriander
• Kosher salt, freshly ground black pepper
• 2 pork tenderloins (about 2 pounds total)
• 2 tablespoons olive oil
• 1 large shallot, thinly sliced lengthwise (about 1 cup)
• 10 sprigs thyme
• 1 1/4 cups dry red wine
• 1 tablespoon balsamic vinegar
• 1 tablespoon sugar
• 1 (10-ounce) package frozen dark sweet cherries, thawed, halved (about 2 cups)
• 1 tablespoon cold unsalted butter

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 145u0b0F, 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.

ground coriander, kosher salt, pork, olive oil, shallot, thyme, red wine, balsamic vinegar, sugar, sweet cherries, cold unsalted butter

Taken from www.epicurious.com/recipes/food/views/spiced-pork-tenderloin-with-cherry-thyme-pan-sauce (may not work)