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.
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.