Hey everybody, just wanted to drop a very simple and easy to prepare new Dancipe.
1 Port tenderloin
2 jars or cans of Black Cherries in JUICE, not glaze or pie filling. ( I prefer Trader Joes Marano Cherries)
Marinate the tenderloin overnight in a dish or bowl so the loin is completely covered.
Remove Tenderloin from the dish and toss on the grill leaving the cherries in the dish. (I prefer to cook on charcoal or wood)
Heat skillet or saute pan and toss the cherries in with a dash of your favorite seasoning salt until the juice begins to thicken. (I prefer Nicks seasoning made in Madison, IL at Hamilos Bros)
When the tenderloin is done (and don't overcook and dry it out), remove and let it sit for about 3 min, then slice. Place on your favorite serving dish and and drizzle the cherry sauce over the pork.
Call Me Dan and enjoy, it's a party in your mouth!
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