INCREDIBLY Delicious: Cherry Tamarind Pork Tenderloin

As you probably know, pork tenderloin is the filet mignon of pork. But even a filet mignon can use a twist now and then. If you want a reasonably easy dinner that tastes remarkably high end, try my recipe that I invented last night.

I started with a 1.5 pound tenderloin, which is a little larger than the 100% perfect tenderloin should be, but ensures some delicious leftovers. Preheat oven to 400 degrees. Next, take Tom Douglass's "Pork Rub" and rub the pork generously. Place pork in a square, glass baking dish. Next, take two cans of Oregon brand tart cherries. (NOT pie filling -- the cherries). Drain one can and set aside the juice. Use the cans of cherries to make a fabulous pie according to the recipe on the inside of the can, if you like. Take the drained juice from one can, and put in a sautee pan, along with one tbsp cornstarch, and 1/4 to 1/2 teaspoon Tamco tamarind sauce, according to taste. Stir constantly over medium heat until sauce thickens, about 4 minutes. Once the sauce is thick, pour it over the tenderloin, making sure to cover the exposed skin. This keeps your tenderloin juicy. (Since it's incredibly lowfat, it has a tendency to dry out. This is also why to cook it at a higher temp for a shorter time rather than slowroasting it).

Pop the pork in the oven for about 30 to 40 min. Remove from oven when meat thermometer inserted into thickest part reads 145 degrees.

Enjoy your pork. My side dish was a green salad and Zataran's long grain wild rice. Start it right after you put in the pork and the timing should be about perfect. Surprisingly delicious. And with the pie... what an incredible dinner!

Happy cooking!