2 1-lb pork tenderloins
1/2 c. dried cherries (or cranberries)
1/3 c. dry red wine
1/4 c. balsamic vinegar
3/4 c. apple or cranberry juice
4 cloves garlic, minced
6 shallots, cut in half
3 tbs. fresh rosemary
2 tbs. olive oil
salt
pepper
1. Rinse the pork loin, pat dry and place in a shallow glass or ceramic backing dish, set aside.
2. Whisk together all ingredients except the oil (wine, vinegar, juice, garlic, shallots, rosemary and cherries) in a bowl.
3. Rub the pork generously with salt and pepper (you can add garlic and rosemary to the rub if you are feeling ambitious). Then pour the marinade over the pork. Cover and refrigerate overnight.
4. Pre-heat the oven to 375. Heat the olive oil in a large, ovenproof skillet over medium heat. Remove the pork from the marinade (reserve marinade) and place the pork in the heated skillet. Cook the pork on all sides, 5 to 6 minutes total time, until light brown.
5. Pour the reserved marinade over the pork and place the skillet in the oven. Roast, basting several times, 20 to 25 minutes or until a meat thermometer registers 150 to 155 degrees for medium. The meat will be a very light pink color. (Note: the pork will continue to cook after it is removed from the oven.)
6. Remove the pork from the baking dish and place on a grooved carving board. Cover the pork loosely and let it rest 5 to 10 minutes before carving.
7. Season with additional salt and pepper. Slice into 1/2 inch pieces and spoon the pan juices over the pork. Serve immediately.
Rubbing the pork w/ salt before marinading helps the marinade penetrate the loin.