PORK TENDERLOIN WITH CHERRY BALSAMIC REDUCTION SAUCE (Tart Cherry Zinfandel Balsamic Finishing Sauce)

 Ingredients:

1 pork tenderloin (about 3 pounds)
Salt & pepper
1 bottle E&V Tart Cherry Zinfandel Balsamic Finishing Sauce
½ cup dried cherries

Preparation & Cooking Instructions:
Preheat oven to 325 degrees. Rub pork tenderloin with salt and pepper. Bake for 40 minutes per pound or to desired doneness. In a sauce pan add E&V Tart Cherry Zinfandel Balsamic Finishing Sauce and dried cherries, bring to a low boil over medium heat and cook about 5 minutes or until liquid reduces to about half. Pour sauce over cooked tenderloin and serve.