Servings: 2 people

Meat: subheading: Meat:
1 pork tenderloin 1 pork tenderloin
butter for frying butter for frying
salt salt
Cherry sauce: subheading: Cherry sauce:
1 cup fresh or frozen cherries 1 cup fresh or frozen cherries
1/2 cup fruity red wine ½ cup fruity red wine
3 tbsp butter, divided 3 tbsp butter, divided
1 tbsp minced onions 1 tbsp minced onions
Side: subheading: Side:
1/2 head cauliflower, sliced ½ head cauliflower, sliced
butter for frying butter for frying

The Meat: subheading: The Meat:
Preheat oven to 400°F.
Salt the tenderloin. Brown it on both sides in a pan with butter over medium heat. I found that if I didn't make sure it got nice and brown and partially cooked, then it took too long to reach a safe temperature in the oven and ended up dry. (but how long..?)
Put the tenderloin in a roasting pan at 400°F with a bit of water, not much. Keep track of the temperature! When it reaches 145°F, it's done. This will take 20 to 30 minutes so start checking after 20 min. It will be a bit pink, that's good.
The Sauce: subheading: The Sauce:
Start this when you put the meat in the oven.
Heat the frozen cherries in the microwave for 2 minutes. (Or probably this isn't necessary.)
Cook the onions in 1 tbsp butter for a few minutes. Then add the cherries and wine, along with anything from the pan. Cook on medium until it becomes syrupy.
Add the remaining 2 tbsp butter a bit at a time, allowing each bit to be incorporated.
You can let it sit on low while the meat finishes.
The Cauliflower side: subheading: The Cauliflower side:
Start this when you put the meat in the oven.
Heat the butter in a pan and add the sliced cauliflower, ideally in one layer. Cook over medium-high. When it becomes brown, flip it. You may need to add more butter. When that side is brown, turn down to low and let it sit while the meat finishes.
Serving: subheading: Serving:
Slice the meat, no need to let it rest. Spoon the cherry sauce over it. Serve with the cauliflower on the side.

Cherry sauce is mostly from NYT cooking.nytimes.com/recipes/1016586-grilled-pork-chops-wi...  Cherry sauce is mostly from NYT cooking.nytimes.com/recipes/1016586-grilled-pork-chops-wi...