Pork Tenderloin with Cherry Bourbon Sauce
Pork Tenderloin w/ Cherry Bourbon Sauce
2 (1 lb) pork tenderloins
rosemary (or other herb)
2 T butter
1/4 c. finely diced onions
1/4 c dried cherries
1/4 c balsamic vinegar
1/4 c bourbon
1/8 c honey
2-4 T brown sugar
1/4 c walnuts
Cover tenderloins with garlic-herb rub. Roast in a 400 degree oven for approximate 25 min (until 140 degree internal temp). Rest for 10 minutes before slicing.
In a saucepan, saute butter & onions until onions are tender. Add cherries, vinegar, bourbon, honey, and brown sugar. Simmer 5-10 minutes (or longer...just keep warm until ready to use).
Slice pork into medallions, pour sauce over pork, and sprinkle with walnuts.