with Cherry Sauce
1 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon ground black pepper
2 pork tenderloins
2 tablespoons olive oil
1 large shallot
10 sprigs thyme
1 1/4 cups red wine
1 tablespoon balsamic vinegar
1 tablespoon sugar
1 cup frozen cherries, halved
1 tablespoon butter
In a small bowl, combine ground coriander, salt and pepper. Rub mixture on pork tenderloins.
Add olive oil to a 12" cast iron skillet over medium heat until it is just starting to smoke. Cook pork, turning occasionally, until all sides of the meat are browned. Once browned, insert a meat thermometer into the center of the pork an cook until the temperature reaches 145°, approximately 20-25 minutes.
Transfer pork onto a baking sheet and let stand for 10 minutes.
Cut shallot thinly lengthwise. Add shallot and thyme springs to pan and cook until softened, approximately 2 minutes. Add wine, vinegar and sugar. Bring to a simmer and cook, stirring frequently, until liquid is reduced by half and shallots are tender, about 4 minutes.
Cut cherries in half. Add cherries and 3/4 teaspoon of salt and cook for 3 minutes.
Remove from heat. Add butter and swirl until it is melted. Remove thyme sprigs from the pan and season with salt and pepper.
Slice pork into 1 inch pieces and serve with cherry sauce.