2lb Pork Tenderloin
Salt, Pepper and Sage
1 medium onion, chopped
2 cloves garlic, chopped
1 can Oregon Dark Sweet Cherries, drained
2 cups Dr. Pepper
1 cup ketchup
½ cup chili sauce
2-3 Tbsp Dijon mustard
1 Tbsp cider vinegar
2 Tbsp brown sugar
1 14-oz can tomatoes with jalapeño
cayenne, black pepper and salt to tast
No nutrition information available
Rub the pork with olive oil, sprinkle with salt, pepper and sage. Cook over indirect heat on the bar-b-que until it reaches 150 degrees. Meanwhile, in a saucepan, saute the onion and garlic over medium heat for until soft. Add cherries and the Dr. Pepper and bring to a boil. Let boil until slightly syrupy and reduced.
Add the ketchup, chili sauce, mustard, vinegar, sugar and tomatoes. Season with the cayenne, salt and pepper. Bring back to a boil and let cook until thickened and the flavors have melded.
Using an immersion blender, food processor or regular blender, blend the sauce until smooth. Taste again for seasoning. Brush over the pork roast for the last 15 minutes of cook time or until the meat thermometer registers 160 degrees. Slice and serve with additional sauce.