Cherry Shallot Pork Tenderloin

Quick and easy is the name of this dinner game. Steam some veggies and you have a meal on the table in just over 30 minutes. 

Prep Time:
5 Minutes

Cook Time:
30 Minutes

Ready In:
35 Minutes


  • 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


  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.

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