Pork Tenderloin With Roasted Cherries And Shallots

• 2 tablespoons canola oil, divided
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground cinnamon
• 1 (1-pound) pork tenderloin, trimmed
• 3 large shallots, quartered
• 8 ounces fresh cherries, pitted and halved
• 1/4 cup unsalted chicken stock
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon brown sugar
• 1 tablespoon butter
• 1/4 cup coarsely chopped fresh flat-leaf parsley

1. Preheat oven to 425u0b0.
2. Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Combine 1/2 teaspoon salt, pepper, cumin, and cinnamon. Rub pork evenly with spice mixture. Add pork to pan; saute 4 minutes. Turn pork over; place pan in oven and bake at 425u0b0 for 15 minutes or until a thermometer registers 140u0b0. Remove pork from pan; place on a cutting board (do not wipe out pan). Let pork stand 10 minutes. Cut into thin slices.
3. Add remaining 1 tablespoon oil to pan; swirl to coat. Add shallots and cherries; sprinkle with remaining 1/4 teaspoon salt. Place pan in oven; bake at 425u0b0 for 10 minutes (do not turn cherries). Carefully remove pan from oven; place over medium-high heat. Stir in stock, vinegar, and sugar; bring to a boil. Cook 4 minutes or until liquid is syrupy. Remove from heat; stir in butter. Serve cherry mixture with pork; sprinkle with parsley.
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canola oil, kosher salt, black pepper, ground cumin, ground cinnamon, pork tenderloin, shallots, fresh cherries, balsamic vinegar, brown sugar, butter, parsley

Taken from www.myrecipes.com/recipe/pork-tenderloin-cherries-shallots (may not work)