Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
½ teaspoon garlic powder
½ teaspoon ground allspice
½ teaspoon coarsely ground black pepper
⅛ teaspoon salt
1 pound pork tenderloin
4 teaspoons canola oil
1½ cups chopped onions (3 medium)
¼ cup dried cherries
¼ cup balsamic vinegar
1 teaspoon packed brown sugar (see Tip)
⅛ teaspoon salt
Fresh tarragon sprigs
Preheat oven to 425°F. Coat a 15x10x1-inch baking pan with cooking spray; set aside.
In a small bowl combine garlic powder, allspice, pepper and ⅛ teaspoon salt. Sprinkle garlic powder mixture evenly over the pork; rub in with your fingers.
In a very large nonstick skillet heat 1 teaspoon of the oil over medium-high heat; tilt skillet to coat bottom lightly with oil. Add tenderloin; cook about 6 minutes or until browned on both sides, turning once after 4 minutes cooking. Place tenderloin on prepared baking pan. Roast, uncovered, 12 to 15 minutes or until an instant-read thermometer inserted in center of tenderloin registers 145°F.
Meanwhile, in the same skillet heat the remaining 1 tablespoon oil over medium-high heat. Add onions. Cook and stir about 8 minutes or until golden brown, stirring to scrape up any browned bits from the bottom of the skillet. Add cherries, vinegar and brown sugar. Cook and stir about 1 minute more or until most of the liquid has evaporated. Remove from heat. Stir in ⅛ teaspoon salt; set aside.
Place tenderloin on cutting board; let stand 3 minutes. Slice pork. Serve pork with the onion mixture. Garnish with tarragon.
Tip: If using a sugar substitute, choose Splenda Brown Sugar Blend. Follow package directions to use product amount equivalent to 1 teaspoon brown sugar. Nutrition Per Serving with Substitute: Same as below, except 10 g total sugar, 206 mg sodium.