Pork Tenderloin With Black Cherry Sauce

• 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

1. 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.
2. 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.
3. Meanwhile, pour sauce into saucepan and bring to a boil, then reduce heat and simmer, uncovered, 5 min.
4. Slice pork, serve with sauce, top with additional orange peel if desired.

pork tenderloin, black cherry preserves, white wine, t, t, soy sauce, orange peel, rosemary

Taken from www.epicurious.com/recipes/member/views/pork-tenderloin-with-black-cherry-sauce-50049943 (may not work)