Tarragon Pork with Rich Onion-Cherry Chutney

Preheat oven to 425 degrees F. Coat a 15x10x1-inch baking pan with cooking spray; set aside.

In a small bowl combine garlic powder, allspice, pepper and 1/8 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 degrees 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 1/8 teaspoon salt; set aside.

Place tenderloin on cutting board; let stand 3 minutes. Slice pork. Serve pork with the onion mixture. Garnish with tarragon.