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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pork Tenderloin with Cherry Rosemary Sauce Recipe

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This recipe for Pork Tenderloin with Cherry Rosemary Sauce is from The Neenan Guide to Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pork tenderloins, trimmed
2 tbsp olive oil
garlic powder
cracked pepper
fresh or dried rosemary
1 jar whole cherry preserves
¾ c good red wine- preferably a cabernet
Directions:
Directions:
Preheat oven to 450. ( I use my convection oven at the roasting category) Open wine. Drink a glass. Rub pork all over with olive oil and sprinkle with garlic powder and pepper. Put in preheated oven on a broiler rack coated with cooking spray. While cooking drink another glass of wine and start sauce. For sauce heat cherry preserves in saucepan over medium high heat until bubbly. Add wine and continue heating through -stirring with whisk. Add rosemary and allow to reduce by half. Pork should roast in oven for about 35 minutes. Take out of oven – let stand for a few minutes while you drink the last of the wine. Slice into thick slices and drizzle sauce over.
Personal Notes:
Personal Notes:
Open new bottle of wine for dinner!

 

 

 

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