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. 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. 2. Season with salt and pepper on all sides. Add the garlic and rosemary.
3. 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:

1. 1. 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.
2. 2. 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.
3. 3. 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.