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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
  • 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
  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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Recipe courtesy of paleomg.com
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