1/2 cup Dried Fruit - Cranberries, Apricots, mixed
1/2 cup Cherry Whiskey
1 tsp Salt
2-3 Dried Peppers or 1 dash Cayenne
2 lbs Pork Tenderloin
Combine minced garlic and sliced onions with cherries, dried fruit, whiskey, salt and peppers into bowl.
Place pork tenderloin into zip lock bag and pour entire contents into the bag. Roll the bag to coat the meat and mix the contents. Place in the refrigerator for 1-2 days.
Once marinated, preheat the oven to 325F, remove pork tenderloin and pour liquid contents into a saucepan. Bring liquid to a slow simmer and reduce to a thick sauce. Lift fruit and onion mixture occasionally to expose liquid to the pan.
Pan sear the tenderloin in 2 Tbs of oil to brown the surface. Place seared pork tenderloin into a baking pan and cook till done; 30-40 minutes. Let rest for 10 minutes. Slice down to serve 1-2 slices per person. Lay slices on a bed of rice and pour fruit into mound in the center. Spoon liquid over the entire dish.