DISH OF THE WEEK: Grilled marinated pork tenderloin with cherry balsamic glaze

DISH OF THE WEEK: Grilled marinated pork tenderloin with cherry balsamic glaze

Chef Stephen Hunter marinates pork tenderloin overnight in maple syrup, rosemary, garlic and balsamic vinegar. Separately, he marinates dried cherries in Marsala wine. He marks the pork on a grill and then finishes it in the oven. When it’s cooked, he deglazes the pan it cooked in with Marsala, balsamic vinegar, demi-glace and the marinated cherries.

He serves it on creamy Parmesan polenta, drizzles the sauce on it and garnishes the dish with string beans and cherry tomatoes.

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TAGS: Food Trends
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