Grilled Pork Tenderloin
1/4 cup olive oil
1/2 cup balsamic vinegar
3 cloves garlic, minced
1/2 Tbsp. dried Herbs de Provence
2 lbs. pork tenderloin
Sea salt and pepper, to taste
Place olive oil, balsamic, garlic, herbs and pork in a large re-sealable plastic bag or shallow baking dish. Allow meat to marinate for 2 to 3 hours in the refrigerator.
Heat the (indoor or outdoor) grill. Remove meat from marinade and pat dry with a paper towel. Discard marinade juices.
Sprinkle tenderloin with salt and pepper on all sides and grill meat until the middle inside of the pork is an internal temperature of 145°F. Note: if the outside of the pork is getting too cooked, without the inside getting to the right temperature, you can transfer the pork to a cookie sheet covered with a little olive oil and roast the tenderloin at 350 degrees F until it is able to reach the proper cook temperature. Set aside to rest for 5 minutes.
Slice into medallions and serve with mashed potatoes and wine sauce.
Dark Cherry Wine Sauce
2 Tablespoons olive oil
2 cloves garlic, minced
1 Cabernet Sauvignon wine
1 cup vegetable stock
1 bouquet garni
1 pound frozen dark cherries, chopped
salt, pepper and sugar to taste
Heat oil in a saucepot and sauté garlic. Add wine, stock, cherries, and bouquet garni. Simmer until liquid is reduced in half. Add salt, pepper and sugar to taste.