Roast Pork Tenderloin with dried cherries and rosemary
2(1 lb)pork tenderloins
1/2cup dried cherries
1/3cup dry red wine
1/4cup Traditional Balsamic Vinegar from Olive Oil Etcetera
3/4cup good-quality all-natural cranberry juice or 3/4cupunfiltered apple juice
4 garlic cloves, minced
6 shallots, cut in half lengthwise
3 Tablespoons fresh rosemary or 2 teaspoons dried rosemary
2 Tablespoons Arbequina Extra Virgin Olive Oil from Olive Oil Etcetera
Salt & freshly ground black pepper
Brown sugar (optional) – we added this to the adapted version
Whisk together the cherries, wine, vinegar, cranberry juice, garlic, shallots, and rosemary in a bowl. Pour this mixture over the pork, cover and refrigerate 2 to 3 hours or overnight.
Preheat the oven to 375 F degrees.
Heat the Arbequina extra virgin olive oil in a large, ovenproof skillet over medium heat. Remove the pork from the marinade (reserve the marinade) and place the pork in the heated skillet. Cook the pork on all sides, until lightly brown, about 5 to 6 minutes.Pour the reserved marinade over the pork and place the skillet in the oven. Roast, basting several times, about 20 to 25 minutes or until a meat thermometer registers 150 to 155 degrees (160 degrees - about 5 minutes longer - for medium-well). The meat will be a very light pink color. (Note: The pork will continue to cook after it is removed from the oven.).Remove from the baking dish and place on a grooved carving board. Cover the pork loosely with foil and let it rest 5 to 10 minutes before carving.Season with salt and pepper. Slice into 1/4-inch pieces and spoon the pan juices over the pork. Serve immediately.
*Recipe adapted from Food.com