Lamb Or Venison With Cherry-Ginger Sauce

• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon coriander seed, toasted
• 4 garlic cloves, crushed
• 2 lbs venison tenderloins
• 2 tablespoons olive oil
• sea salt
• fresh ground black pepper
• 2 teaspoons cornstarch
• 2 cups low sodium beef broth or 2 cups chicken broth
• 1 cup dry red wine
• 1 1/2 cups dried tart cherries
• 1 tablespoon grated ginger
• 1 tablespoon grated orange zest
• 1 tablespoon honey

1. Using spice grinder, combine rosemary, coriander, and garlic to make a paste.
2. Rub each tenderloin with 1 Tbs of olive oil, then rub each tenderloin with the paste. Cover and refrigerate for 30 minutes.
3. Preheat oven to 450u0b0F.
4. Heat remaining 1 Tbs of olive oil in ovenproof nonstick saute pan over high heat. Add tenderloin and cook until browned, turning once, about 5 minutes Season with salt and pepper.
5. Place in oven. Roast until meat thermometer registers 125F, 8-10 minutes.
6. Transfer meat to plate and cover with foil.
7. Stir cornstarch into a bit of broth until smooth. Add mixture, wine, cherries, ginger, orange zest, and remaining broth to saute pan over medium-high heat, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan. Simmer until thickened, about 5 minutes Whisk in honey, and season to taste with salt and pepper.
8. Slice venison on the diagonal, serve with sauce.

fresh rosemary, coriander seed, garlic, tenderloins, olive oil, salt, fresh ground black pepper, cornstarch, beef broth, red wine, cherries, ginger, orange zest, honey

Taken from www.food.com/recipe/lamb-or-venison-with-cherry-ginger-sauce-409233 (may not work)