Roast Pork With Cherry Sauce

Frozen fruits like antioxidant-packed cherries can add a sweet kick to muscle-friendly animal protein. Even cooler: They’re already pitted for you.

Pork With Cherry Sauce
 Brian Klutch

Nutritional info per serving

368 calories, 38g protein, 25g carbs, 13g fat

Prep time

10 min.

Cook time

40 min.

  • 1 large yellow onion, thinly sliced
  • 4 tsp canola oil
  • Salt and pepper
  • ¾ lb pork tenderloin
  • 2 garlic cloves, minced
  • 2 tsp minced fresh ginger
  • 2 cups frozen cherries
  • 3 tsp balsamic vinegar
  • 2 tsp fresh thyme
  • 2 tsp orange zest
  • ¼ tsp chili powder
  • ¼ tsp cinnamon

Preheat oven to 400°F. In a bowl, toss onions with 2 tsp oil and a couple pinches of salt and pepper. Pile the onions onto the center of a baking pan. Season pork with salt and pepper and place on the bed of onions. Roast 30 minutes, or until pork reaches an internal temperature of 145°F. Let pork rest for about 5 minutes before slicing.

Heat 2 tsp of oil in a skillet over medium heat. Add garlic and ginger and cook for 1 minute. Add cherries, 1 tsp vinegar, thyme, orange zest, chili powder, cinnamon, and a pinch of salt. Reduce heat to low and simmer until cherries begin to break down, about 5 minutes. Remove from heat and stir in remaining vinegar.

Place onions on plates and top with pork slices and cherry.