INGREDIENTS

  • 2 tablespoons vegetable oil

  • 1 1½-pound pork tenderloin

  • Kosher salt and freshly ground black pepper

  • 2 cups quartered, pitted Champlain Orchards sweet or sour cherries (Such as Hedelfigen, or Balaton)

  • 2 tablespoons red wine vinegar

  • 1 tablespoon olive oil

  • 1 tablespoon whole grain mustard

  • 1 bunch watercress, tough stems removed

INSTRUCTIONS

  1. Preheat oven to 400°. Heat oil in a medium skillet over high. Season pork with salt and pepper; cook, turning occasionally, until golden brown, 10–12 minutes.

  2. Transfer pork to a rimmed baking sheet; roast in oven for 8 minutes. Transfer to a cutting board and let rest 10 minutes.

  3. Meanwhile, toss cherries, vinegar, oil, and mustard in a medium bowl; season with salt and pepper.

  4. Slice pork and serve with watercress and vinaigrette.

| Adapted from Bon Appetit/ Alfia Muzio