Pork tenderloin with balsamic and cherries

Yield: 6-8 servings

Ingredients

• 3 pork tenderloins, silver skin removed
• 2 cup cherries, pitted (500ml)
• 4 tablespoons balsamic vinegar (60ml)
• 1 cup red wine (250ml)
• 1 cup port (250ml)
• 1 tablespoon brown sugar (15ml)
• 2 tablespoons olive oil (30ml)
• 2 tablespoons fresh cilantro, chopped (30ml)

Directions

1. Mix the cherries, vinegar, wine, port, sugar, oil and cilantro together in a non-reactive bowl. Place the pork into a seal-able plastic bag and pour the marinade over top. Place in the refrigerator for 4 hours.
2. Preheat BBQ to 350 degrees Fahrenheit
3. Remove pork from the fridge for the last 30 minutes of the marinating process. Remove the pork from the marinade and set the marinade aside for later. Pat the pork dry. Season the meat with kosher salt and pepper.
4. Place marinade in sauce pan and cook over medium low heat until it thickens and reduces to approximately one cup.
5. Place pork on BBQ and grill for 5 minutes with lid up.
6. Baste pork with marinade once pork is almost cooked.