Pork Tenderloin with Cherry Port Sauce

• Preheat oven to 400 degrees. Cover baking sheet with foil for easy clean up.
• Combine salt and pepper and rub into pork. Let it sit for 10-15 minutes if you have the time.
• Heat oil in 12-inch skillet over medium-high heat until very hot. Place both tenderloins in skillet and brown well on all sides. Let each side cook for about 3 minutes without moving them.
• Transfer tenderloins to baking sheet and place in oven ; roast until internal temperature registers 135 - 140 degrees, about 10 to 15 minutes.
• Transfer tenderloins to cutting board and tent loosely with foil and let rest until internal temperature registers 145 - 150 while you make the sauce.

• After the tenderloins go in oven, add oil to pan over medium-high heat.
• Add onion and cook, stirring frequently, until softened and golden brown, about 5-7 minutes. Don't rush it.
• Add port, cherries, broth and jam and scrape up browned bits with wooden spoon.
• Let simmer while pork comes up to temperature, until mixture is slightly thickened.
• Stir in any juices from the rested pork and simmer until thickened and reduced to about 1/3 cup.
• Remove from heat and whisk in butter, one chunk at a time.
• Season to taste with salt and pepper.

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