Rosemary Pork:
1 1/2 lbs. pork tenderloin
1/2 cup each: Chateau Ste. Michelle Merlot
and balsamic
vinegar
2 tbsp. olive oil
2 tbsp. chopped fresh rosemary
2 tsp. sea salt
1 tsp. coarse ground black pepper
2 cloves garlic, minced

Cherry Merlot Sauce:
3 cups pitted fresh cherries
1 cup Chateau Ste. Michelle Merlot
1/4 cup each: honey and balsamic vinegar
1 tsp. cornstarch dissolved in
1 tbsp. water
Freshly ground sea salt and pepper to taste

Prep time: 30 minutes,
Marinate time: several hours or overnight,
Cook time: 1 hour total

Place all rosemary pork ingredients in a gallon-
size resealable bag. Seal bag and turn several
times to mix ingredients; refrigerate several hours
or overnight. Remove pork from bag and discard
marinade. Grill pork over medium heat, turning
occasionally, for about 40 minutes or until it
reaches an internal temperature of 150°F on a
meat thermometer.

Meanwhile, to prepare sauce, stir together
cherries, Merlot, honey and vinegar in a medium
saucepan and bring to a boil. Reduce heat and
simmer, uncovered, for 15 minutes. Stir in
cornstarch mixture and cook for a few minutes
more to thicken. Season to taste with salt and
pepper and serve over sliced cooked pork.

Makes 4 servings.

Chateau Ste. Michelle Merlot - This soft and warm Washington Merlot isn't just tasty in our succulent pork dish – it's tasty with it, too!

630 calories, 53 g protein, 18 g total fat (5 g sat., 0 g trans), 47 g carbohydrate, 1 g fiber, 35 g sugar, 160 mg cholesterol, 1310 mg sodium, 14 points

1 1/2 lbs. pork tenderloin,1/2 cup each: Chateau Ste. Michelle Merlot and balsamic vinegar,2 tbsp. olive oil,2 tbsp. fresh rosemary,2 tsp. sea salt,1 tsp. coarse ground black pepper,2 cloves garlic,3 cups pitted fresh cherries,1 cup Chateau Ste. Michelle Merlot,1/4 cup each: honey and balsamic vinegar,1 tsp. cornstarch dissolved in 1 tbsp. water,Freshly ground sea salt and pepper to taste