*<\/strong><\/span>Cherries are not currently in season, so I used dried bing cherries and the sauce was fantastic, plus I didn’t have to pit any cherries \ud83d\ude42 Also, since I’m cooking for two, I used only one tenderloin and cut the marinade recipe in half but made the whole relish recipe. The left over relish is delicious served over cream cheese, or alongside a hard cheese such as manchego, or in a panini.<\/p>\n1. To prepare tenderloin: On medium heat, heat oil in deep, medium saucepan. Add garlic and cumin; cook until garlic is very pale golden color, 1-2 minutes. Remove from heat and cautiously add fruit juices, salt, pepper, and water. Bring to boil on high heat. Remove from heat and cool to room temperature. Set large zipper-style storage bag in a bowl to hold it upright. Add the pork tenderloin and cooled marinade; seal. Marinate in refrigerator at least 2 hours or up to 8 hours, turning occasionally to redistribute marinade.<\/p>\n
2. Prepare relish: Heat oil in large, heavy-bottomed saucepan over medium-high heat. Add onion; cook until softened, about 3 minutes, stirring occasionally. Add cherries, zest, cayenne, pepper, rosemary, preserves, vinegar, and cloves. Boil on medium-high heat until thickened, stirring occasionally, about 10-12 minutes. Season with salt to taste.<\/p>\n
3. Preheat grill. Remove pork from marinade; discard marinade. Pat pork dry with paper towels. Clean grate and brush with oil. Grill tenderloins over medium heat about 3-4 minutes on each of their 4 sides. Check for doneness with instant-read thermometer. Interior temperature should be between 155 and 160 degrees. Remove from heat and set on cutting board. Allow meat to rest for 5 minutes. If the weather isn’t conducive to grilling, oven roast at 350\u00ba or pan fry – using the same method to test for doneness and allowing to rest for 5 minutes.<\/p>\n
4. Cut meat crosswise into \u00be-inch slices. Serve pork slices accompanied with cherry relish.<\/p>\n
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Have a great weekend everyone \ud83d\ude42 And don’t forget to hug your kids, even on the days when they’re a pain!<\/p>\n
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