DIRECTIONS
Plump the dried cherries in the red wine in a small sauce pot by bringing to a simmer for 3 minutes then remove from heat and set aside allowing to cool. Season with a few grinds of fresh black pepper.

Marinate the whole pork tenderloin in olive oil, chopped garlic and sage with black pepper and salt, covered and refrigerated for up to 4 hours.

Preheat oven to 350f. Heat up a large cast iron pan over medium high heat, brown off all sides of the pork tenderloin and finish roasting in the oven for about 10 minutes until the internal temperature reads 140f or to your desired degree of doneness. Remove to a plate to rest for 5 minutes before slicing and serving with the red wine plumped cherries and your favorite sides.