Recipe by the Fairly Fat Guys, Norfolk County’s Official Local Food Ambassadors

Sauce

4 cups cherries, pitted and halved, divided

½ cup sugar

1 lemon, zested and juiced

¼ cup cranberry cocktail

1/8 tsp nutmeg

2 Tbsp honey

1 tsp vanilla

¼ cup water

2 Tbsp cornstarch

2 Tbsp butter

Tenderloin

2 Tbsp Pristine Gourmet Canola Oil

1 Pork Tenderloin from a Norfolk County source

Salt and pepper to taste

Place 3 cups of cherries, sugar, lemon zest, lemon juice and cranberry cocktail in a large saucepan over medium-high heat and cook for 20 to 25 minutes, stirring until cherries release their juices.  Remove from heat and scoop cherries into a strainer over the saucepan.  Press cherries with back of a spoon to release remaining juices into saucepan.  Discard cherries from strainer. Stir in nutmeg, honey and vanilla into saucepan.  In a small bowl, combine water and cornstarch. Whisk slowly into saucepan.  Simmer for one minute or until sauce just begins to thicken. Remove from heat and stir in butter until melted and sauce is silky. Mix remaining 1 cup of raw cherries into sauce and serve over pork tenderloin. Note: Any leftover sauce also tastes great on vanilla ice cream!

Preheat oven to 350 degrees.  Place oil in oven-proof frying pan.  Heat until oil shimmers.  Season tenderloin with salt and pepper.  Place tenderloin in frying pan and sear on all sides.  Place frying pan in oven and cook until internal temperature of tenderloin reaches 160 degrees F (approximately 20 minutes).  Remove from oven and let rest.