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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 425°F. Coat a 15x10x1-inch baking pan with cooking spray; set aside.
In a small bowl, combine garlic powder, allspice, pepper, and 1/8 teaspoon salt. Sprinkle evenly over the pork; rub in with your fingers.
In a very large nonstick skillet, heat 1 teaspoon oil over medium-high heat; tilt pan to coat the bottom lightly with oil. Add tenderloin; cook about 6 minutes or until browned on both sides, turning once after 4 minutes cooking. Place tenderloin on prepared baking pan. Roast, uncovered, for 12 to 15 minutes or until an instant-read thermometer inserted in center of tenderloin registers 145°F.
Meanwhile, in the same skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add onions. Cook and stir about 8 minutes or until golden brown, stirring to scrape up any browned bits from the bottom of the skillet. Add cherries, vinegar and brown sugar. Cook and stir about 1 minute more or until most of the liquid has evaporated. Remove from heat. Stir in the remaining 1/8 teaspoon salt; set aside.
Place tenderloin on a cutting board; let stand 3 minutes. Slice and serve with the onion mixture. Garnish with tarragon.