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
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.
Transfer pork to a rimmed baking sheet; roast in oven for 8 minutes. Transfer to a cutting board and let rest 10 minutes.
Meanwhile, toss cherries, vinegar, oil, and mustard in a medium bowl; season with salt and pepper.
Slice pork and serve with watercress and vinaigrette.
| Adapted from Bon Appetit/ Alfia Muzio