Pork Tenderloin with Roasted Cherries and Shallots

This is outstanding. Unfortunately, if you follow the temperature guidelines and remove from the oven at 140, your center will be rare! I had to cut the roast into medallions and sear them to cook through. The spice rub and sauce are perfect though.

We thoroughly enjoyed this recipe! Followed it very closely as written, comes together pretty simply. Definitely recommend for family dinner or special occasions. Fresh cherries, this time of year, are a key ingredient.

Wow! I was looking for something different to do with pork tenderloin...this was really good! I  used frozen cherries and 1/2 an onion instead of shallot (which probably made it more oniony than the original... but still absolutely delicious) and I didn't roast the cherries, just made the sauce on the stove in the pan I roasted the pork in.

The meat was so tender and juicy you could cut it with a fork, and the flavor was amazing. We had it with mashed potatoes, a slightly different version of the slaw, and grilled zucchini as side dishes,

Served with parmesan couscous, the sauce was amazing.  Easy enough to make whenever but elegant enough to serve to guests.  We had grilled summer squash along side, but the cabbage slaw looks great.  Will try that next time.

Simple and absolutely amazing. I doubled the sauce to serve on chicken the next day, which was so good my friend commented on every bite! 

Excellent and easy supper on a cold and stormy summer night, definitely would be good choice for a special dinner or guests. Made to recipe except we let the pork air-dry in the fridge for an hour before coating it with the rub. Served with white & wild rice pilaf and steamed asparagus.

Made the pork and sauce exactly as directed except used olive oil instead of Canola. Fantastic! Now one of our favorite Cooking Light recipes. Served with potatoes (husband request) and green salad with tomatoes and lemon cucumber from the garden. So good.

This is very good and looks very special. I served it with basmati rice and roasted green beans. Had to check You Tube to see easiest way to pit a cherry. Will definitely make this again

I absolutely love this recipe and have made it twice over the last couple weeks, exactly as written. The rub adds a nice spicy warmth to the pork that pairs well with the sweet cherries. The cabbage slaw is a simply tasty side we enjoy as well.

Made exactly as the recipe calls for (except doubled it) and it was amazing! Pitting the cherries was the most time consuming part but oh it was so worth it. The flavors from the rub and the sweet cherries with shallots made for a fabulous combination. I will definitely make again and will try using frozen cherries (less work and always available!)

Fantastic! I forgot the second Tbsp of oil (with the cherries - but there was still some oil left in the pan from the pork), but otherwise made as directed. I even made the slaw (as suggested) - but with bok choy instead of regular cabbage. It was even great the 2nd day as leftovers! Definitely making this again!

Super good. Made exactly as the recipe stated.

Grilled the pork over low heat with the rub - cinnamon and cumin is a good flavor combination but not too over powering. Used frozen cherries that had been defrosted to prevent having to de-pit and making sure they were sweet enough. served with rice and roasted green beans

We enjoyed this overall, but roasting the cherries seemed to strip them of all their flavor (or maybe I just used sub-par cherries?). The cumin-cinnamon rub on the pork is delicious - I would use that by itself in the future. Served with roasted carrots and couscous.