Roasted Pork Tenderloin with Rosemary Garlic Cherry Sauce

This pork recipe presents beautifully and is so easy to prepare that you'll make it often. You will want to pre-slice the roast while it is raw. Sounds, odd, I know. However, the meat will cook faster and all surfaces will be exposed to the tasty juices as it cooks and infuse into the pork better than if you cook it whole.

3 pounds pork tenderloin

2 Tablespoons of Garlic Infused Olive Oil

1/3 cup Black Cherry Balsamic Vinegar

1/4 cup water

2 Tablespoons dried rosemary

salt and pepper

Slice the tenderloin into 1-inch thick medallions (rounds). Season the pork with salt and pepper and place in a roasting pan with lid.

Combine the Garlic Olive Oil, Black Cherry Balsamic Vinegar, rosemary and water in a tightly sealed jar and shake to form an emulsion.

Pour the mixture evenly over the pork and turn them to coat. Bake at 350 degrees for about 10 minutes or until a until a thermometer inserted reaches 140 degrees F for medium. Remove from the oven and keep warm, loosely covered until ready to serve.

Arrange on a serving platter and garnish with fresh rosemary springs. Use the pan drippings to spoon over the slices.

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