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Pork Tenderloin with Cherry Sauce

We loved this recipe from the Everyday Paleo book.  The cherries added lots of interesting flavor and the dish is pretty enough for company.  Next time I will be careful not to cook the meat any longer than the recipe states.  The sauce is so yummy I will double the sauce ingredients for even more goodness.

Pork Tenderloin with Cherry Sauce

1 Tablespoon extra virgin olive oil

1  1/2 pound pork tenderloin

sea salt and black pepper to taste

1 cup chicken broth

1/4 cup balsamic vinegar

1 cup unsweetened dried cherries (usually found with the craisins and other dried fruit)

1 sprig rosemary

Heat the oil in a large skillet, season pork tenderloin with salt and pepper, place in pan, and sear on all sides for about 5-8 minutes or until browned all over.

Add the chicken broth, vinegar, dried cherries, and rosemary, and cook for about another 20-25 minutes, turning pork occasionally.

Transfer pork to cutting board, cover with foil, and let it rest for 5-7 minutes.

Reduce the sauce while stirring for another 3 minutes or until it becomes like syrup.  Discard the rosemary.

Slice pork and serve with the cherry sauce.

Note:  The author served the pork over mashed cauliflower.

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