Ingredients
1 can Red Tart pitted Cherries, well drained
1 large finely sliced red onion
1/4 cup sugar
4 tablespoons Zinfandel wine
2 tablespoon raspberry vinegar
4 teaspoons olive oil - divided use
1 pound pork tenderloin

Instructions

Heat oven to 450 degrees. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add onion and cook 5 minutes. Stir occasionally. Stir in sugar. Continue cooking, stirring frequently, until onion is very tender and sauce is thickened, about 5 minutes. Add wine and vinegar. Continue cooking to reduce sauce by half, stirring frequently, about 5 minutes. Add the cherries and heat to warm thoroughly. Remove from heat.

In ovenproof skillet, heat remaining 2 teaspoons oil on medium-high heat. Brown pork on all sides about 5 minutes total. Remove skillet from heat and place in oven; roast 6 to 8 minutes or until browned and registers approximately 160 degrees on a meat thermometer.

To serve, remove the pork from the skillet and slice into 1/2 inch thick medallions. Divide warm sauce and spoon onto 4 plates and arrange the pork on top.

Yield: 4 servings.

Recommended wine pairing: Zinfandel, specifically our March Locals Choice Club wines: the Peterson 2001 Bernier Zinfandel, and the Martin 2002 Three Vineyards Zinfandel.