INGREDIENTS
2 tbsp
canola oil, divided
3/4 tsp
kosher salt, divided
1/2 tsp
black pepper
1/2 tsp
ground cumin
1/8 tsp
ground cinnamon
1
pork tenderloin, trimmed
3
large shallots, quartered
8 oz
fresh cherries, pitted and halved
1/4 cup
unsalted chicken stock
2 tbsp
balsamic vinegar
1/2 tsp
brown sugar
1 tbsp
butter
1/4 cup
coarsely chopped fresh flat-leaf parsley