Pan-Seared Pork Tenderloin With Sweet Cherry-Onion Jam

• 1 pound pork tenderloin
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/8 teaspoon black pepper
• 2 tablespoons butter
• 2 cups red onion coarsely chopped
• 2 cloves garlic minced
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon black pepper
• 1 tablespoon balsamic vinegar aged
• 1/4 teaspoon chinese five-spice powder
• 4 teaspoons brown sugar packed
• 8 ounces sweet cherries frozen, unsweetened, pitted, chopped and thawed

1. Heat oven to 425 degrees F. Combine 1/4 tsp salt, ginger and 1/8 tsp pepper in small bowl. Rub tenderloin with oil. Sprinkle salt mixture evenly over pork; slightly rub into surface of pork.
2. Lightly brown tenderloin over medium-high heat for 2-4 minutes in large heavy skillet. Transfer pork to rack in shallow roasting pan. Roast in heated oven for 20-27 minutes or until internal temperature reaches 145 degrees Fahrenheit, followed by a 5-minute rest time.
3. Sweet Cherry-Onion Jam: Heat butter in 10-inch, heavy nonstick skillet. Add onions, garlic, 1/4 tsp sea salt and 1/8 tsp pepper. Cook, uncovered, over medium-low heat for 25-30 minutes or until very tender, stirring occasionally. (If necessary, reduce heat to low halfway during cooking to prevent onions from browning.)
4. Stir in vinegar, Chinese 5-spice and brown sugar. Then stir in thawed cherries. Cook, uncovered, over medium heat about 5 minutes more or until most of the liquid has evaporated.
5. Transfer tenderloin onto cutting board. Loosely cover with foil; let rest for 5 minutes. To serve, cut into 1/4-inch-thick slices and serve with Sweet Cherry-Onion Jam.

pork tenderloin, salt, ground ginger, black pepper, butter, red onion, garlic, salt, black pepper, balsamic vinegar aged, chinese fivespice, brown sugar, sweet cherries

Taken from www.yummly.com/recipe/Pan-Seared-Pork-Tenderloin-with-Sweet-Cherry-Onion-Jam-2248531 (may not work)