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* 1 large onion
* 2 pounds boneless pork tenderloin
* 1 tablespoon olive oil
* 1/2 cup Tawny Port
* 1/4 cup fresh organge juice
* 1 1/2 teaspoons red wine vinegar, or to taste
* 2 cups fresh or frozen pitted tart cherries (about 1 1/4 pints fresh, picked over)
Preheat oven to 425 degrees. Coarsely chop onion. Pat pork dry, and season with salt and pepper.
In a large heavy ovenproof skillet, heat oil until hot but not smoking, and brown pork.
Transfer pork to a plate, and in oil remaining in skillet, cook onion over moderate heat, stirring until golden. Add Port, orange juice and vinegar, and simmer, stirring for 2 minutes. Add cherries, caraway seeds, pork, and any juices that have accumulated on plate, and bring to a boil.
Transfer skillet to middle of oven and roast pork 30 minutes, or until a meat thermometer registers 155 degrees. Transfer pork to a cutting board and let stand, loosely covered with foil, for 10 minutes.
While pork is standing, simmer sauce, stirring until slightly thickened and reduced to about 1 1/2 cups. Cut pork into 1/2-inch-thick slices and spoon sauce over it.