Ingredients
1-1/2 lb pork tenderloin
1/4 C black cherry preserves
1/4 C dry white wine
2 T balsamic vinegar
2 T Dijon mustard
1 tsp soy sauce
1 tsp finely shredded orange peel
1/2 tsp snipped fresh rosemary
Preparation
Place tenderloin in zip-lock bag. In bowl, whisk together preserves, wine, vinegar, oil, mustard, soy sauce, 1 tsp orange peel, & rosemary. Pour over pork, seal bag. Refrigerate 2-5 hours, turning bag occasionally. Preheat oven to 425. Drain pork, reserving marinade. Place meat on rack in shallow roasting pan. Roast 35-45 minutes or to 155 degrees in center. Meanwhile, pour sauce into saucepan and bring to a boil, then reduce heat and simmer, uncovered, 5 min. Slice pork, serve with sauce, top with additional orange peel if desired.
