This sweet and savory dish is sure to be a crowd pleaser!

Ingredients

• 1 lb of pork tenderloin, if not pre-brined, add salt the night before or at least 2 hours before cooking
• 2 cloves of garlic, sliced
• 1 shallot, julienned
• 1/2 c of chicken stock
• 3 tbsps of Sour Cherry Vieux Carré
• 1 tbsp of olive, avocado or canola oil
• 1 sprig of fresh rosemary, half roughly chopped and half reserved for garnish
• 1 sprig of fresh oregano, half roughly chopped and half reserved for garnish

Instructions

Preheat oven to 325 degrees F. Use a thick bottom pan that can be transferred into the oven or have a separate sheet pan ready for the tenderloin. On the stove, heat up the pan quite hot. Add a tbsp of oil, it may smoke a bit if using olive oil but spread it around in the pan to evenly coat the bottom and let it adhere for 30 seconds before adding the salted pork tenderloin. If it pan is hot enough, you should hear a nice loud sizzle when you put the meat in. Let it brown the first side for about 30-60 seconds, then turn it. Continue to turn until you get to the last side. Put 2-3 tbsps of the chicken stock in the pan to cool it down and then put the pan with the pork tenderloin uncovered into the oven. Let it roast for about 15-25 mins until the center reaches 135 degrees F. Please use a meat thermometer to check the internal temp, undercooked meat is not safe and overcooked tenderloin is just not fun to eat! Once cooked through, set the pork aside covered with tin foil or lightly with a cover.

Put the pan back on the stove and heat it over medium high heat. If it's looking dry you can add another tbsp of oil, but it should have some oil from the tenderloin. Add the shallots and garlic in to the pan and cook for a couple of mins. Add the chopped rosemary and oregano and cook for another 30 to 60 seconds. Add the Sour Cherry Vieux Carré fruit spread and the remaining chicken stock. Turn the heat up simmer until the broth is reduced down and slightly thickened, about 3-5 mins.

While the sauce is finishing, slice the pork on the diagonal. Put the pork back in to the pan to coat the pieces in sauce, then put onto the platter or plate and top with the sauce and the onion, garlic, cherry mix. Top it with the fresh rosemary and oregano and enjoy!