Pork: Grilled Pork Tenderloin with Garlic Barola sauce

By JoFClark

Ingredients

• Sauce:
• Small tenderloin, 9-1 ozs.
• 6 ozs. Tart cherries
• 2 small cloves garlic
• 3/4 bottle good quality Barola (dry red)
• 2-3 T butter

Preparation

Step 1

Bring tenderloins to room temperature
Tuck thin ends under and secure with skewer
Brush with virgin olive oil
Sprinkle with fresh cracked pepper and fennel seed
Grill over medium hot charcoal to an internal temperature of 140 degrees
Remove to a heated platter and cover loosely with aluminum foil. Let rest 8 minutes.
Salt now if desired.
Sauce:combine cherries, garlic (whole) and Borola in saucepan
Bring to a boil.
Lower to simmer.
Smmer uncovered til reduced by half.
Cut butter into small pieces.
Over very low heat, swirl into sauce.
(sauce yields 6-8 servings)
To serve:
Sice pork on the diagonal. Fan out pieces on plate. Spoon on cherries, a few cloves of garlic and the sauce.