1 boneless pork
tenderloin (about 2 lbs)
¾ tsp salt
¼ tsp pepper
2 cups apple cider or apple juice
3 sprigs of fresh rosemary
½ cup dried cherries, pits removed
5 tsp cornstarch
Sprinkle salt and
pepper liberally on tenderloin and brown in frypan with cooking
spray, frying for f-5 minutes per side. Add half apple cider/juice
to crock pot, then add one sprig rosemary. Place tenderloin
in slow cooker, then remaining rosemary. Cover with cherries.
Cover with lid and cook on low for 5-6 hours.
Remove roast from
slow cooker, wrapping in foil to keep warm. Pour sauce into
saucepan, removing cherries and rosemary (use a strainer).
Add ¾ cup cider/juice and bring to boil. In a small
bowl, combine last ¼ cup cider/juice with cornstarch
and slowly add to saucepan. Boil for 1-2 minutes until sauce
is thickened. Serve sauce over pork.
