Cherry Shallot Pork Tenderloin

Ingredients:

• 1 pork tenderloin (1-1½ pounds)
• 1/2 teaspoon(s) himalayan salt
• 1/2 teaspoon(s) garlic powder
• 1/4 teaspoon(s) smoked paprika
• 4 tablespoon(s) ghee or grass-fed butter
• 2 clove(s) garlic (minced)
• 1 large shallot (thinly sliced)
• 1 cup(s) pitted cherries
• 1/4 cup(s) water
• 1 tablespoon(s) maple syrup
• pinch of himalayan salt
• dried parsley, to garnish

Instructions:

1. Preheat oven to 400 degrees F.
2. Pat tenderloin dry then sprinkle with salt, garlic powder and paprika to coat on all sides.
3. 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.
4. 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.
5. 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.
6. Slice tenderloin and top with cherry mixture. Garnish with a bit of dried parsley.

Recipe from paleomg.com