2 1-pound pork tenderloins
1/2 cup dried cherries or dried cranberries or raisins
1/2 cup dry red wine
1/4 cup balsamic vinegar
3/4 cup good-quality, all-natural cranberry juice or unfiltered apple juice
4 garlic cloves, minced
6 shallots, cut in half lengthwise
3 tablespoons minced fresh rosemary or 1 tablespoon dried, crumbled
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
Rinse the pork tenderloins, pat it dry and place in a shallow glass or ceramic baking dish.
In a bowl, whisk together the cherries, wine, vinegar, cranberry juice, garlic, shallots, and rosemary. Pour over the pork and chill, covered, for 2 to 3 hours or overnight, turning the pork several times. Drain the pork and pat it dry. Reserve marinade.
Preheat the oven to 375.
In a large ovenproof skillet set over moderately high heat, heat the oil until hot, add the pork and brown it on all sides-about 5 to 6 minutes. Add the reserved marinade, bring to a simmer, and place the skillet in the oven. Roast, basting several times, for 20 to 25 minutes or until a meat thermometer registers 150 to 155 for medium (160-about 5 minutes longer-for medium-well). The meat will be a very light pink color. (Pork continues to cook after it is removed from the oven.)
Transfer the pork to a cutting board and let rest, covered loosely with foil, for 5 to 10 minutes.
Season with salt and pepper. Cut into 1/4-inch-thick slices and spoon the pan juices over the pork. Serve immediately. Serves 6.
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