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Pork Tenderloin with Roasted Cherries & Shallots
Ingredients
  • 2 tablespoons canola oil, divided
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon black pepper
  • ½ teaspoon ground cumin
  • ⅛ teaspoon ground cinnamon
  • 1 (1-pound) pork tenderloin, trimmed
  • 3 large shallots, quartered
  • 8 ounces fresh cherries, pitted and halved
  • ¼ cup unsalted chicken stock
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon brown sugar
  • 1 tablespoon butter
  • ¼ cup coarsely chopped fresh flat-leaf parsley
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