Serves 4-6 people
1 can Oregon Dark Sweet Cherries
*You can use pork chops, loin or chicken. Marinate pork loin for 1 day longer, don’t marinate chops or chicken at all.
1 medium onion, chopped
2-3 cloves garlic, minced
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*
**You can substitute bourbon/whiskey of your choice.
- 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.