- 1 ½ cups Cherries, fresh or frozen then thawed, halved and pitted
- ¼ cup Cherry Rosé Balsamic Vinegar
- ¼ cup Extra-Virgin Olive Oil
- 1 Tbsp Dijon Mustard
- 1 Tbsp Honey
- 2 tsp fresh Thyme, plus a few sprigs for garnish
- 1 tsp Kosher Salt
- ½ tsp Black Pepper
- 2 Garlic Cloves, peeled
- 2 Pork Tenderloins, about 1 pound each
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