- ½ c dried cherries
- 2 tbsp agave syrup
- ½ cup red or port wine
- ¼ cup Olive Tree Bordeaux cherry balsamic vinegar
- 2 teaspoons chopped rosemary – divided
- 1 tbsp good quality extra virgin olive oil
- ½ tsp ground pepper
- 1 tsp fine sea salt
- 2-3 pound pork loin or tenderloin roast
With mortar and pestle, crush 1 tsp rosemary, salt and pepper and press into pork. Set aside.
Whisk together cherries, agave, wine,1 tsp rosemary and vinegar in small saucepan. Bring to a boil over medium heat. Reduce heat and simmer until reduced by half, approximately 15 minutes, stirring occasionally.
Heat skillet over medium-high heat. Add oil and brown pork, approximately 2 minutes per side. Heat oven to 375. Add 1/4 cup water to skillet, spoon a spoonful of cherry glaze over pork. Cover skillet and braise 10 minutes in oven. Turn pork and spoon glaze over pork. Cover and braise another 10 minutes, or until internal temperature reaches 150°F. Rest pork for 5 minutes, slice and serve, drizzling glaze over slices.
~Courtesy of Duane Daugherty of Mr. Doggity's