If fresh cherries are not available use frozen

2 1 Lb pork tenderloins
3 cups fresh cherries pitted, stemmed and pureed in food processor.
4 Tbs cherry preserves
2 cups pork stock
3 Tbs Dijon mustard
1 small shallot minced
3 cloves garlic minced
Salt and pepper to taste

Saute shallots and garlic in 2 Tbs olive oil over medium heat for a few minutes
Add cherries, cherry preserves and pork stock
Bring to simmer and reduce by a third, add dijon mustard and blend well
Reserve half for serving and pour other half in bowl to use to baste pork while cooking

Season pork with salt and pepper
Grill Pork basting with Dijon cherry sauce while turning

Serve with reserved sauce
Mushroom-parmesan polenta and grilled Asparagus are good side dishes

Recipe
Courtesy
www.chefmiketucson.com

This entry was posted on Tuesday, November 13th, 2012 at 2:55 pm and is filed under Cooking. Tags for this post: Restaurant Consultant Private Chef Recipes Mike Neylan Tucson Arizona Diabetic Celiac. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.