- Two 1-pound pork tenderloins
- 1/2 cup dried cherries (raisins or dried cranberries can substitute)
- 1/4 cup juice mixed with 1/4 cup water (cranberry juice is a good choice)
- 1/4 cup balsamic vinegar
- 3/4 cup chicken broth
- 4 garlic cloves, minced
- 6 shallots, cut in half lengthwise
- 3 Tbl fresh rosemary or 1 Tbl dried, crumbled
- 2 Tbl olive oil
- Salt and pepper to taste
1. Rinse tenderloin, pat dry, put in shallow glass baking dish.
2. Mix: cherries, juice/water, vinegar, broth, garlic, shallots, and rosemary. Pour over pork and chill, covered, for 2-3 hours or overnight. Drain and pat dry. Reserve marinade.
3. Preheat oven to 375.
4. Heat oil in iron skillet on top of stove. Add pork and brown on all sides for about 5 minutes. Add reserved marinade, bring to simmer, and place in the oven. Roast, basting several times, for 20-25 minutes. The meat will have a light pink color (it will continue to cook after it’s removed from the oven).
5. Let rest on cutting board 5 – 10 minutes, covered with foil.
6. Season with salt and pepper. Cut into 1/4 inch thick slices and spoon pan juices over the pork.