Ingredients
1 teaspoon garlic powder1 teaspoon each dried oregano, tarragon and rosemary, crushed2 pork tenderloins (1 pound each), trimmedRELISH:1 large red onion, sliced2 tablespoons olive oil3 tablespoons sugar1/2 cup dried cherries1/4 cup red wine vinegar1/4 teaspoon dried rosemary, crushed
Preparation
In a small bowl, combine garlic powder and herbs; rub over pork. Cover and refrigerate for 30 minutes.
For relish, in a large saucepan, saute onion in oil until tender. Add sugar; cook and stir over medium heat for 10 minutes or until onion is browned. Add the cherries, vinegar and rosemary. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Cool to room temperature.
Place pork on a rack in a shallow roasting pan lined with foil. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with relish.
