Angie’s Recipe of the Day: Cherry Shallot Pork Tenderloin
- 1 pork tenderloin (1-1½ pounds)
- ½ teaspoon himalayan salt
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 2 tablespoons Tin Star Ghee
For the cherry shallot mixture
- 2 tablespoons ghee
- 2 garlic cloves, minced
- 1 large shallot, thinly sliced
- 1 cup pitted cherries
- ¼ cup water
- 1 tablespoon maple syrup
- pinch of himalayan salt
- dried parsley, to garnish
- Preheat oven to 400 degrees F.
- Pat tenderloin dry then sprinkle with salt, garlic powder and paprika to coat on all sides.
- Place a large cast iron skillet over medium high heat. Add 2 tablespoons of ghee. Once the ghee begins to glisten and is very hot, place tenderloin in the pan to sear on all sides, about 3 minutes per side.
- Once seared on all sides, place in the oven to bake for 12-15 minutes or until a meat thermometer reads 145 degrees. Remove from oven, cover with foil and let rest for no more than 5 minutes.
- While tenderloin is in the oven cooking, place a medium sauté pan over medium heat. Add 2 tablespoons of ghee along with garlic, shallot and cherries. Toss and let cook for about 8 minutes, frequently tossing to keep from sticking. Then add water, maple syrup and salt and let cook for another 3-4 minutes until water has reduced down and thickened.
- Slice tenderloin and top with cherry mixture. Garnish with a bit of dried parsley.
Recipe courtesy of paleomg.com