The Grand Travers Riesling is from Traverse City, MI which is know for their bountiful vineyards. Since it's a local wine, it's easy for me to find at the grocery store. But if you cannot find that exact brand, try another sweet cherry wine. You can always use a darker wine and add a teaspoon of sugar to the sauce, if you like a more robust taste.
I hope you're enjoying your start of summer! We're finally getting some sunny skies, and it finally feels like summer in the midwest. Maybe this week I can get out and pick some sweet cherries from our local orchard.
Here's how I made this Rosemary Pork Tenderloin with Sweet Cherry Riesling Sauce:
Ingredients: Pork: One pork tenderloin; 3 tablespoons of rosemary; 2 tsp. ground mustard; 1 tsp. ground coriander; 2 tablespoons olive oil; 1 tsp. thyme; 1/2 tsp. sea salt; 1/4 tsp. ground pepper.
Cherry sauce: 2 cup sweet cherries, pitted and cut in half; 1 cup cherry Riesling; 2 tsp. balsamic vinegar
Directions: Pork: Preheat oven to 350 degrees. Brush pork with olive oil. Combine spices in a small bowl. Rub spices onto front and back of pork. Place pork tenderloin into a covered casserole dish. Bake for 1 hour, or until internal temperature reaches 145, pork meat is white, and juices run clear. For a moist tenderloin, turn pork over halfway through baking.
Cherry sauce: Rinse cherries and pat dry. Cut in half, discarding pits. Place cherry in a medium sauce pan over medium high heat. Add cherry Riesling and balsamic vinegar. When sauce comes to a boil, turn heat down to medium-medium high. Stir the mixture constantly, until it reduces in half (about 8 minutes.) When pork is done baking, remove from oven. Spoon sauce over pork before serving.