Pork Tenderloin with Cherry Sauce

• 1 pork tenderloin, about 600 g
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary
• 1 teaspoon salt
• 1/3 teaspoon black pepper

For the Cherry Sauce

• 500g pitted cherries, halved
• 2 tablespoons honey
• 1/3 cup dry red wine
• 2 tablespoons balsamic vinegar
• A pinch of salt
• 1 level teaspoon cornstarch dissolved in 1-2 tablespoons water
• 3-4 sprigs fresh thyme
• a little water (optional)

Preparing the Pork:

1. Ask your butcher to remove the silver skin from the pork tenderloin. In a large non-stick pan, heat the olive oil and butter. Add the pork, cut into 3 pieces.
2. Season with salt and pepper on all sides. Add the garlic and rosemary.
3. Sauté the pork over medium-high heat for 3-4 minutes on each side, until browned and cooked through. Let it 'rest' for 5 minutes before slicing.

Making the Cherry Sauce:

4. In a small saucepan, add the cherries, honey, wine, vinegar, salt, and thyme. Simmer for 8-10 minutes until the cherries soften and the liquid reduces slightly.
5. If you prefer a thicker sauce, add the dissolved cornstarch and boil for 1-2 minutes until it thickens. If the sauce becomes too thick, add a little water and stir.
6. Slice the pork and serve with the sauce on top. If desired, serve with baby potatoes, which you can boil, halve, and then fry in a little olive oil with garlic, rosemary, and thyme. Finally, add a little butter.