Fresh thyme, sage, and chives, chopped (a few leaves of sage, some stalks of thyme and about 15 chives - adjust this to reflect what you have available)
salt and pepper
35 sweet cherries, pitted
1 tablespoon balsamic vinegar
1 tablespoon butter
1 cup water
1 teaspoon cornstarch
Instructions
Preheat the grill to medium.
Rub the tenderloin with olive oil, salt, pepper and herbs and allow to rest a few minutes before grilling. Grill meat until it reaches 145 degrees.
While the meat is grilling, place the cherries, balsamic vinegar, water, salt, pepper, and butter in a small saucepan and bring to a boil. Reduce the heat and simmer about 15 minutes.
Scoop out a few tablespoons of the sauce and whisk the cornstarch in it, then return to the pan and stir until thickened. Serve with the meat.
Recipe by Putting It All On The Table at https://puttingitallonthetable.com/herbed-pork-tenderloin-with-black-cherry-sauce/