Cocoa-rubbed Tenderloin with Cherry Sauce

PORK TENDERLOIN

1 TBSP. COOL CAT COCOA

4 SHALLOTS, SLICED THIN (ABOUT 1/3 CUP)

3/4 LB. CHERRIES

2 TBSP. EXTRA VIRGIN OLIVE OIL

1/2 TSP. KOSHER SALT

1/2 CUP CHICKEN STOCK

2 TBSP. UNSALTED BUTTER

Directions: Preheat oven to 350 degrees. One hour before cooking, rub the pork tenderloin with the Cool Cat Cocoa and let the tenderloin come to room temperature. In an ovenproof skillet, heat olive oil on high heat until shimmering. Sprinkle salt all over pork. Sear tenderloin on all sides then remove to a plate. In the same skillet, discard all but 2 teaspoons of the oil. Add the butter, shallot and cherries and cook 3-4 minutes. Add the chicken broth to the pan and combine with the sauce. Add tenderloin to the pan and transfer to the oven. Cook until the center of the tenderloin reaches 135-degrees, about 10-15 minutes. Let the tenderloin rest for ten minutes, then slice. Reheat sauce and pour over the meat.