Ingredients

• 1 ea pork tenderloin
• 2 t olive oil
• 1 ea shallot, fine chop
• 1/2 C white balsamic vinegar
• 1/2 C dried sweet cherries
• 1/4 C chicken stock
• 1/2 t fresh rosemary, minced

Instructions

1. Sous vide the tenderloin to temperature, then season and sear in very hot skillet. Remove to a holding oven.
2. In the skillet, saute the shallots until translucent, then add the vinegar and cherries and cook until the liquid is reduced to about 2 T. Add the broth and rosemary and boil until the liquid thickens slightly. Season to taste.
3. Slice and plate the pork, then garnish with the dressing.

Source: www.cento.com

Contributed by: Skip