1/4 C Benjamin Twiggs Dried Cherries
2 T Benjamin Twiggs Cherry Honey Mustard
6 pork tenderloins
2 T extra virgin olive oil (or any other cooking oil)
3 T balsamic vinegar
salt and pepper


In a small bowl, mix the dried cherries and Cherry Honey Mustard. Set aside.

Trim visible fat from pork, if desired. Season with salt and pepper.

In a large nonstick skillet, add olive oil and rotate skillet to coat the surface. Place on medium high heat.

Sear the pork for 2 to 3 minutes per side, until nicely browned.

Spoon the cherry/mustard mixture over the pork. Cover, reduce the heat to low, and simmer for 15 to 20 minutes, until the meat is done.

Transfer the pork to a platter and cover to keep warm.

Add the balsamic vinegar to the skillet and increase the heat to medium. Bring the juices to a boil and stir. When the mixture reduces to make a sauce, pour it over the pork and serve immediately.