The outside temperature in Georgia today was only a high of 84. Since there was a break in the heat, I decided to cook out on the grill today. I had a pork tenderloin in the fridge, and some cherries. I decided to make a cherry sauce for the pork.
Ginger Cherry Sauce
2 cups dark red cherries
2 green onions
2-4 cloves garlic
1/4 cup apple cider vinegar
1/2 cup water
2 Tbls Spenda
1 tsp ground Ginger
1/2 tsp Chinese Five Spice powder
Pit the cherries, and cut them into two or three pieces. Chop the onions and garlic. Combine all ingredients in a small saucepan. Stir well to combine, and cook on medium heat until the liquid is reduced by half. Stir often to prevent burning.
To cook my pork tenderloin, I rinsed and dried it, then sprinkled generously with meat tenderizer and black pepper. Cut in half, and put in a disposable 8″X8″ aluminum pan. Pour all Ginger Cherry Sauce over the pork, reserving about 1/3 cup.
Place the pan uncovered on a charcoal grill with hot coals. Close the cover of the grill, and let the pork cook for 25 minutes. Turn the meat over, baste with sauce from the pan, close the grill, and cook another 10 minutes. Serve with reserved sauce.
This turned out so good! Tender, moist, and very tasty.