Lamb Tenderloin With Cherry Sauce

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 tablespoon olive oil, divided
• 2 teaspoons olive oil, divided
• 1/4 cup shallot, finely chopped
• 3/4 lb lamb tenderloin (12 ounces)
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1 cup reduced-sodium chicken broth
• 1 tablespoon balsamic vinegar
• 1 cup frozen dark sweet cherries
• 2 tablespoons dried sour cherries, finely chopped (optional)
• 1 teaspoon butter
• 1 teaspoon light brown sugar

Recipe

• 1 heat oven to 350°f warm 1 tablespoon oil in ovenproof skillet over medium heat. add shallots; cook 1 to 3 minutes or until.
• 2 lightly browned. drain on paper towels; reserve.
• 3 season tenderloin with salt and pepper. heat remaining 2 teaspoons oil in ovenproof skillet over medium-high heat. add.
• 4 tenderloin and cook until browned, about 9 minutes, turning as needed to brown evenly.
• 5 transfer skillet to oven. cook until internal temperature of lamb reaches 155°f, about 10 minutes. transfer tenderloin to.
• 6 cutting board and tent with aluminum foil to keep warm. return skillet to stove top.
• 7 add broth, vinegar, and cherries to skillet on medium-high heat, scraping up browned bits with rubber spatula. mash cherries with fork and cook 5 to 6 minutes or until liquid is reduced to about 1/2 cup. lower heat to medium, add butter and brown.
• 8 sugar, and swirl pan until well incorporated.
• 9 to serve, slice warm tenderloin on diagonal, top with sauce, and sprinkle on reserved shallots.