 | | Directions | - Bring vinegar and sugar to a boil in saucepan over medium heat. Boil 5 minutes or until mixture has a glaze consistency; stir often.
- Stir in wine, shallots, and cinnamon stick. Boil 15-20 minutes or until mixture is reduced to about 1/4 cup, stirring often.
- Add the chicken broth and cherries; cook for about 5 minutes.
- Remove the cinnamon stick, stir in the lemon juice, butter, and pepper. Remove from the heat.
- In a small bowl dissolve cornstarch in water. Stir into the cherry sauce a little at a time.
- Sprinkle salt and pepper over the pork. Grill over medium heat for approximately 8 minutes on each side, turning once.
- Remove to a platter and allow to rest for 10 minutes covered with foil.
- Slice the roast, spoon the cherry sauce over the meat, and serve.
- You may serve the extra sauce on the side if desired.
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Prep Time: 30 minutes
Cook Time: 40 minutes
Container: small bowl, medium sauce pan
Servings: 7
|  | | Ingredients | | - | | 3 tablespoons balsamic vinegar |
| - | | 3 tablespoons sugar |
| - | | 1 cup red wine |
| - | | 1/4 cup minced shallots, or onions |
| - | | 1 stick cinnamon |
| - | | 2/3 cup chicken broth (stock) |
| - | | 1 cup dried cherries |
| - | | 1 tablespoon cornstarch |
| - | | 1 tablespoon cold water |
| - | | 2 teaspoons lemon juice |
| - | | 1 tablespoon unsalted butter |
| - | | 1 pork tenderloin |
| - | | salt and pepper to taste |
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