It just isn't fair...

[BigBassin144]

to let the few people I texted pictures to be the only ones to enjoy it!

So after our weekend in Michigan, I was in a very cherry mood. Having brought home a few quarts of homegrown cherries, I decided to incorporate them into dinner.

Dug a pork tenderloin out of the freezer, thawed it, and marinated it for a couple hours in fresh sage, salt, pepper, and olive oil.

Fired up the infrared rotisserie burner on our grill and put the tenderloin on the spit. (Pic was taken about 45 minutes into cooking.)



While that was grilling, I started working on the Cherry Dijon sauce for the top. I started by making some peanut butter colored Roux (I always make extra and keep it in the fridge for later).

After that, I finely chopped a clove of garlic and a shallot. I sauteed them until soft in a small saucepan. Then I deglazed the pan with 3/4 of a cup of dry white wine. I brought it to a boil then reduced to a simmer and let about 1/2 of it boil away. Then I added 24 pitted cherries, cut approx into quarters, about a tablespoon of Dijon Mustard, and 1/2 teaspoon of dried or rubbed sage. I let this simmer and reduce some. Just before serving, I added about a tablespoon of my roux from earlier and stirred it in. I had to add a little more to thicken it up just a bit more. You want the sauce thick enough to coat the back of a spoon.

Tenderloin is done when the internal temp is around 160-165. Bring it in and let it rest a few minutes. Serve the sliced tenderloin topped with the Cherry Dijon sauce. I served it with a simple salad dressed with a Dijon vinaigrette.



I don't do a lot of baking, but we had some overly ripe peaches when we got back from Traverse City, so I mixed them with a little sugar, flour, and a dash of salt. Then whipped up a quick pie crust for the top. 45 minutes to an hour and homemade peach cobbler with vanilla ice cream!



BB