Ingredients
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1 pound pork tenderloin, trimmed
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2 tablespoons extra-virgin olive oil, divided
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2 teaspoons chopped fresh thyme, divided
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½ teaspoon chipotle chile powder
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¾ teaspoon salt, divided
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¼ cup chopped shallots
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2 cups cherries, pitted and halved
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2 tablespoons dry red wine
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2 tablespoons chopped fresh basil, plus more for garnish
Directions
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Preheat grill to medium-high.
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Brush pork with 1 tablespoon oil and sprinkle with 1 teaspoon thyme, chile powder and 1/2 teaspoon salt. Grill, flipping occasionally, until an instant-read thermometer inserted in the thickest part registers 145 degrees F, 14 to 20 minutes. Transfer the pork to a cutting board and let rest for 5 minutes.
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Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add shallots and the remaining 1 teaspoon thyme and cook, stirring occasionally, until softened, about 2 minutes. Add cherries and cook, stirring occasionally, until the cherries are softened, 3 to 6 minutes. Stir in wine and increase the heat to high; cook for 1 minute. Remove pan from heat and stir in basil and the remaining 1/4 teaspoon salt.
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Slice the pork and stir any juices into the cherries. Serve the pork with the cherries. Garnish with more basil, if desired.
