My wife came up with this recipe for the tenderloins from a wild hog. I first made it on the grill cooking it with indirect heat while wrapped in foil. It was tasty but needed something. Smoke! That was it. Didn't have any more wild hog so I got around 2 lbs of pork tenderloin and waited for Saturday to get here.
Step 1: Ingredients
2 lbs of pork tenderloin*
handfull of pitted fresh or frozen cherries (for marinade)
3-5 sprigs of fresh rosemary
3-5 cloves of garlic
1/2 cup balsamic vinegar
1/2 cup olive oil (extra virgin)
salt and pepper (optional)
2 cups of pitted fresh or frozen cherries
1/4-1/2 cup apricot preserves**
1/8 cup apple juice (or other fruit juice)
honey (to taste)
*Venison roast or tenderloin is also wonderfull with this recipe.
**For a little bit sharper taste use fresh apricots instead of the preserves.