Balsamic Pork Tenderloin

Ingredients

• 1 ½ cups cherries, fresh or frozen then thawed, halved and pitted

• ¼ cup balsamic vinegar

• ¼ cup extra-virgin olive oil

• 1 tablespoon mustard

• 1 tablespoon honey

• 2 teaspoons fresh thyme, plus a few sprigs for garnish

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 2 garlic cloves, peeled

• 1 tenderloins from Taste of Africa , about 2 pound each

Instructions

• Combine all ingredients except pork in a high-speed blender or food processor. Blend mixture until smooth and pureed, about 45 seconds.

• Makes about 1 ½ cups. Reserve ½ cup of marinade for basting and another ½ cup to pass separately when serving.

• Trim pork tenderloins of any excess fat or silver skin. Place pork in a resealable plastic bag.

• Pour remaining ½ cup of marinade over the tenderloins. Seal bag and make sure all the meat is coated.

• Marinate at least 30 minutes at room temperature or chill up to 48 hours. Remove pork from the refrigerator 30-45 minutes before grilling or roasting.

• Prepare grill* on medium-high heat.

• Remove the tenderloins from the bag and place in the center of the grill. Discard bag with marinade.

• Cover and cook for 12-15 minutes, turning every 4-5 minutes, until the tenderloin reaches an internal temperature of 140-145 degrees F using an instant-read thermometer.

• Let pork rest 5-10 minutes before slicing. Serve with reserved marinade. Enjoy! @Diabetics food tips

Notes To Roast Roast the tenderloins on a large, rimmed baking sheet in a 425-degree F oven for about 20 minutes until an instant-read thermometer shows an internal temperature of 140-145 degrees. Let meat rest 5 minutes before slicing.

• Marinate – The longer you can let the pork marinate the better but no longer than 48 hours.

• Room Temperature – As with all meats, remove the pork from the fridge at least 30-45 minutes before cooking to ensure it cooks evenly.

• When Grilling – Make sure the grates are clean to prevent unwanted flare ups.

• Reliable Meat Thermometer – I highly recommend buying a quality instant read thermometer to avoid overcooking.

• Let Rest – Be sure to let the pork rest 5-10 minutes before slicing so the juices have time to redistribute through the meat.

Nutrition

Serving: 1 serving | Calories: 340kcal | Carbohydrates: 5g | Protein: 39g | Fat: 15g | Sodium: 419mg | Potassium: 20mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 6mg

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