Step 1: Ingredients
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.
Step 2: Step 1
Combine the olive oil, balsamic vinegar, peeled garlic cloves, rosemary, cherries salt and pepper. This marinade scales easily, just use equal parts of balsamic vinegar and olive oil. If you wish you can slightly press the cherries to allow more juice to seep out.
Marinate the pork tenderloins (or other meat) for about 4 hours in the refrigerator.
Reserve the marinade.