Rosemary Pork With Cherry Merlot Sauce

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Rosemary Pork With Cherry Merlot Sauce

Rosemary Pork With Cherry Merlot Sauce
Rosemary Pork:
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
Cook: 1 hour total, Serves: 4

1. 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.

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.

Wine Suggestion
Merlot - A soft and warm Merlot isn't just tasty in our succulent pork dish - it's tasty with it, too!
Nutritional Information:
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


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I've made this several times to serve to guests. It is a hit every time.

Comment Number: 3789


The Cherry Merlot Sauce can be made in larger quanities, when cherrys are fresh then frozen for future use. It's wonderful.

Comment Number: 5020


This is simple and one of my favorite dishes. I've used canned cherries and it is equally as good. Great crowd pleaser

Comment Number: 5223