| Ingredients | Image |
1 tsp ground coriander kosher sale, ground pepper 2 pork tenderloins (about 2 lb) 2 tbsp olive oil 1 large shallot, thinly slices (about 1 cup) 10 sprigs thyme 1 ¼ cups dry red wine 1 tbsp balsamic vinegar 1 tbsp sugar 1 10 ounce package frozen, dark sweet cherries, thawed, halved (about 2 cups0 1 tbsp cold unsalted butter |
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Combine coriander, 1 tsp. salt, and 1/4 tsp. pepper in a small bowl. Rub pork with spice mixture.
Heat oil in a 12" heavy skillet over medium-high until hot but not smoking. Reduce heat to medium and cook pork, turning occasionally, until meat is browned on all sides and an instant-read thermometer inserted diagonally into the center of each tenderloin registers 145°F, 20–25 minutes. Transfer pork with tongs to a cutting board (do not wipe out skillet) and let stand 10 minutes.
Meanwhile, cook shallot and thyme in skillet, stirring, until softened and lightly golden, about 2 minutes.
Add wine, vinegar, and sugar. Bring to simmer and cook, scraping up any browned bits and stirring frequently, until liquid is reduced by about half and shallots are tender, about 4 minutes.
Stir in cherries, any accumulated juices, and 3/4 tsp. salt and cook 1 minute.
Remove from heat, add butter, and swirl skillet to combine.
Pluck out thyme sprigs, then season with salt and pepper.
Slice pork and serve with sauce.