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Angie’s Recipe of the Day: Cherry Shallot Pork Tenderloin

Angie’s Recipe of the Day: Cherry Shallot Pork Tenderloin

Serves: 3-4
Ingredients
  • 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
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.
Prep time
Cook time
Total time
Recipe courtesy of paleomg.com
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