This recipe originally called for a pork tenderloin to go with the cherry sauce. I did try it that way first and it was good but as many of you already know, I am not a pork fan. I couldn’t see me eating this throughout the fall and winter months as a quick and comforting meal so….I switched it to Turkey Tenderloin.
But like most of my recipes, you can absolutely do it with the pork! I’m not sure about beef though. Beef and cherries don’t sound all that appealing to me.
I have to day, it was really good! I am actually considering doing this at Thanksgiving instead of an entire turkey since it just the four of us this year. It has that sweet, tartness that a cranberry would give but it’s a fun cherry instead! And I still have a bunch of cherries frozen so it works out well.
The balsamic vinegar it a good contrast to the sweet, tartness of the cherries and keeps the sauce savory. I paired it with roasted potatoes and green beans.
This is definitely a keeper and the left-overs are even better! The turkey has had time to “mingle” with the sauce!