grilled cherry pork tenderloin

serves 4

I created this dish one night when my husband and I had a very fine bottle of zinfandel to drink and wanted just the perfect meal to complement it. It's a bit involved, but well worth the effort.

1 whole pork tenderloin (there will be two pieces in the package)
1 8oz log herbed goat cheese at room temperature
1 bag dried cherries
1 cup of your favorite bbq sauce
salt and pepper to taste

Prepare grill to 350 degrees (charcoal) or medium-high (propane). Place 1 cup cherries in a microwave safe bowl and fill with enough water to cover. Microwave for 4 minutes and let sit so cherries plump up. Drain and puree in food processor. Mix half of cherry puree with bbq sauce and heat over low heat to combine flavors. Reserve remaining puree.

Butterfly pork tenderloins and remove silverskin (learn how). Season with salt and pepper on both sides. Mix goat cheese in a bowl with a spatula to make it creamy, then spread evenly over tenderloins, leaving an inch of room on the left and right.. Spoon cherry puree down the center, horizontally. Starting with edge closest to you, roll tenderloins up and tie with kitchen string in 3 places to secure. Grill for 7 minutes, turn once and coat with bbq sauce. Cook second side for another 7 minutes, then turn once more to coat first side with bbq sauce. Remove from heat and let stand 10 minutes before removing string and slicing.