Rosemary Pork With Cherry Merlot Sauce
1½ lbs. Raley's pork tenderloin
1/2 cup Merlot
1/2 cup 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 fresh cherries, pitted
1 cup Merlot
1/4 cup honey
1/4 cup balsamic vinegar
1 tsp. cornstarch, dissolved in water
Freshly ground sea salt and pepper to taste
Prep: 30 minutes, Marinate: several hours or overnight
2. 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 145°F on a meat thermometer.
3. 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.
4. 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.
Merlot - A soft and warm 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