By Stacy Goldberg

Treat your taste buds and your heart tonight at dinner! Pork tenderloin is a great source of lean protein, and cherries are full of antioxidants and anthocyanins, which have been shown to reduce the risk for heart disease by decreasing inflammation and lowering cholesterol.

Serves 4 to 6

1-1/2-pound pork tenderloin [or 2 1-pound tenderloins]
salt and freshly ground black pepper to taste
1/2 tablespoon fresh rosemary needles, plus 2 sprigs
2 tablespoons olive oil
1 medium yellow onion, chopped
1 large clove garlic, finely chopped
1/2 cup low-sodium, organic chicken broth
1/2 cup apple cider [or 1/2 cup dry white wine]
1 cup organic, dried tart Michigan cherries

Preheat oven to 375ºF. Pat pork tenderloin dry and season generously with salt and pepper. Sprinkle with rosemary needles. If necessary, cut tenderloin into 2 pieces to fit in large ovenproof skillet. Tie together with kitchen string.

Heat the ovenproof skillet [which should also have a lid] over a high flame. Add oil and brown tenderloin[s] on all sides, about 6 to 8 minutes total. Transfer meat to a plate and reduce heat under the skillet. Sauté onion until tender, 3 to 5 minutes. Add garlic and cook until fragrant, 45 seconds or so. Add broth, cider and cherries to skillet, stirring to combine.

Return meat to skillet, turning to coat with broth mixture. Cover skillet and transfer to oven. Roast tenderloin until just cooked through, about 15 to 20 minutes. An instant read thermometer inserted into the thickest part should register 150-160ºF. Transfer meat to platter or cutting board and tent with foil. Let it rest for 10 minutes. Slice into medallions and serve, with cherry sauce spooned over them.

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