Ingredients

The following ingredients have 4 Servings
  • 1 pork tenderloin (1-1 1/2 pounds)
  • 1/2 teaspoon himalayan salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons Tin Star Ghee
  • 2 tablespoons ghee
  • 2 garlic cloves, minced
  • 1 large shallot, thinly sliced
  • 1 cup pitted cherries
  • 1/4 cup water
  • 1 tablespoon maple syrup
  • pinch of himalayan salt
  • dried parsley, to garnish

Instruction

  • Preheat oven to 400 degrees F.
  • Pat tenderloin dry then sprinkle with salt, garlic powder and paprika to coat on all sides.
  • Place a large cast iron skillet over medium high heat. Add 2 tablespoons of ghee. Once the ghee begins to glisten and is very hot, place tenderloin in the pan to sear on all sides, about 3 minutes per side.
  • Once seared on all sides, place in the oven to bake for 12-15 minutes or until a meat thermometer reads 145 degrees. Remove from oven, cover with foil and let rest for no more than 5 minutes.
  • While tenderloin is in the oven cooking, place a medium sauté pan over medium heat. Add 2 tablespoons of ghee along with garlic, shallot and cherries. Toss and let cook for about 8 minutes, frequently tossing to keep from sticking. Then add water, maple syrup and salt and let cook for another 3-4 minutes until water has reduced down and thickened.
  • Slice tenderloin and top with cherry mixture. Garnish with a bit of dried parsley.