It may not seem practical to combine with meat with fruit, but in reality, this is great way to get a solid serving of protein and antioxidants from the cherries.
Ingredients
4 tsp canola oil
1 Large yellow onion, thinly sliced
3⁄4 lb pork tenderloin
2 garlic cloves, minced
2 tsp minced fresh ginger
2 cups frozen cherries
3 tsp balsamic vinegar
2 tsp fresh thyme
2 tsp orange zest
1⁄4 tsp chili powder
1⁄4 tsp cinnamon
Directions
Preheat oven to 400°F. In a bowl, toss onions with 2 tsp oil and a couple of pinches of salt and pepper. Pile the onions onto the center of a baking pan. Season pork with salt and pepper and place on the bed of onions. Roast 30 minutes, or until pork reaches an internal temperature of 145°F. Let pork rest for about 5 minutes before slicing.
Heat 2 tsp oil in a skillet over medium heat. Add garlic and ginger and cook for 1 minute. Add cherries, 1 tsp vinegar, thyme, orange zest, chili powder, cinnamon, and a pinch of salt. Reduce heat to low and simmer until cherries begin to break down, about 5 minutes. Remove from heat and stir in remaining vinegar.
Place onions on plates and top with pork slices and cherry sauce.
