Cherry Balsamic Pork Tenderloin

giveitsomethyme.com

Nevercookedbeforeinmylife

On January 1, 2015 I picked up a spatula for the first time and never looked back.

1 ½ cups cherries, fresh or frozen then thawed, halved and pitted

¼ cup balsamic vinegar

¼ cup extra-virgin olive oil

1 tablespoon Dijon mustard

1 tablespoon honey

2 teaspoons fresh thyme, plus a few sprigs for garnish

1 teaspoon kosher salt

½ teaspoon black pepper

2 garlic cloves, peeled

2 pork tenderloins, about 1 pound each

Directions at giveitsomethyme.com

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