I've been obsessing over cooking with pork tenderloins, they pan sear and oven roast quite nicely and are not so bad grilled either. Mark and I have both added to our sauce repertoire with a piece of the versatile pork tenderloin as the substrate. This is a recipe adapted from Cook's Illustrated , I didn't have port handy nor did I have the orange marmalade. I substituted pinot noir and raspberry jam respectively. The proportions are approximate, as the dried cherries absorb a bit of the liquid. Caramelized onion and dried cherry sauce 1 medium onion, halved and thinly sliced 1 Tbs. oil 1/2 cup dried cherries 1 glass red wine (pinot noir or shiraz work nicely) 1 Tbs. raspberry jam 2 Tbs. salted butter In saute pan, add oil and caramelize onions over medium heat. When sufficiently golden brown, add cherries and wine and deglaze the pan, scraping up the browned onion bits off of bottom. If you pan sear the tenderloin, make the sauce in the same pan to pick up the goodness left behind. Stir in jam. Simmer over medium heat until reduced by about half. Remove from heat and whisk in butter one tablespoon at a time. Serve along side neatly sliced medallions of the tenderloin. This sauce complements the coarse mustard grain sauce Mark has been making. Well, it's a marinade that portions of it get reduced on the stove as a sauce: Mustard marinade/sauce: 1/4 cup mild-flavored (light) molasses 3 tablespoons apple cider vinegar, divided 2 tablespoons Dijon mustard 2 tablespoons coarse-grained mustard Whisk together and marinate the pork (1-4 hours). Pour remaining marinade into a pan and reduce, I added some caramelized onions to this and I think Mark adds a pat of bacon fat for a little more punch in the flavor.