mamagia

1 Tablespoon rosemary
1 1/2 tsp thyme
1 1/2 tsp marjoram
1 can pitted black cherries
3/4 c good quality olive oil
1/2 c Merlot wine
1 tsp black pepper
1/4 c sugar
2 pork tendeloins

Put cherries, along with juice, through food processor (or blender) until you have a minced consistency. Combine all ingredients, except pork, in a 2 quart casserole. Add the pork tenderloins to the casserole and marinate in the refrigerator overnight (24 -36 hours will give the meat a much more intense flavor)

Bake the tenderloin in the marinade at 350 degrees for 30-60 minutes depending on the thickness of the meat. Baste often during baking

The pork is terrific with the marinade served over it.

The marinated pork can also be grilled. Basting frequently is a must!! Also, if you grill the tenderloin, the marinade would have to be put in a saucepan and brought to a boil before serving along with meat

Serve with noodles or fettuccine alfredo!!

Spamalot

Oh My Gawd! Wine and cherries. Does it get any better. Thank you! Thank you! Thank you!

Davey

Do you have a recommendation for a good wine. I have a couple in mind, but I would like to hear your opinion. Thanks, the recipe looks excellent. Can't wait to try it.

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