Pork Tenderloin with Michigan Cherry Sauce

I think it's Spring, at least that is what the calendar on the wall says despite the 4 inches of snow on the ground and winds raging between 30-40 mph today in Chicago.

This pork tenderloins recipe works well with fresh, or frozen cherries.

1 pork tenderloin, about 1 pound
½ to 1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons canola oil
1 cup pitted Bing cherries (see note)
1 cup chicken broth
1 tablespoon balsamic vinegar
3 tablespoons unsalted butter, cut into ½-inch bits

Cut the pork tenderloin into 6 pieces. Put the pieces, one at a time, between layers of plastic wrap and use a meat tenderizer or rolling pin to pound them into rounds about 4 inches across. Sprinkle the rounds with the salt and pepper.

Put the oil in a large frying pan over medium-high heat, and when the oil is hot, cook the pork, turning once, until the surface of each piece is golden brown, about 7 minutes altogether.

Use tongs or a fork to transfer the pork to a plate. Toss the cherries in the oil left behind in the pan. Pour the chicken broth and balsamic vinegar over the cherries and turn the heat to high.

When the broth has boiled down to about half its original volume and the cherries are tender, about 5 minutes, return the pork to the pan, along with any juices that have collected on the plate.

Reheat the pork in the sauce for a minute, then transfer it to serving plates. Swirl the butter into the pan juices and pour the sauce over the pork.