Tea Braised Pork Tenderloin

• 1 (2 lb) pork tenderloin
• salt and pepper
• 1 teaspoon olive oil
• 1 onion, quartered
• 1/2 cup strongly brewed tea
• 1/4 cup currant jelly
• 1/4 cup chili sauce
• 2 teaspoons brown sugar
• 1 teaspoon balsamic vinegar
• 1/4 teaspoon cayenne pepper
• 1 cup cherries, pitted
• 1 teaspoon fresh chives, chopped

1. rub the tenderloin with salt and pepper.
2. heat oil in a skillet, add the pork and brown on all sides.
3. add to crockpot with onions and tea.
4. cover and cook on high for 1 hour.
5. reduce heat to low and cook for 6 hours.
6. remove pork from crockpot.
7. pour cooking liquid into a saucepan, bring to a boil, and reduce to 1/2 cup, about 10 minutes.
8. add jelly, chili sauce, brown sugar, balsamic vinegar and cayenne.
9. stir until jelly melts.
10. add cherries, cook 1 minute more.
11. serve sauce over sliced tenderloin, garnish with chives.

pork tenderloin, salt, olive oil, onion, strongly brewed tea, currant jelly, chili sauce, brown sugar, balsamic vinegar, cayenne pepper, cherries, fresh chives

Taken from www.food.com/recipe/tea-braised-pork-tenderloin-98913 (may not work)