Chef Stephen Hunter marinates pork tenderloin overnight in maple syrup, rosemary, garlic and balsamic vinegar. Separately, he marinates dried cherries in Marsala wine. He marks the pork on a grill and then finishes it in the oven. When it’s cooked, he deglazes the pan it cooked in with Marsala, balsamic vinegar, demi-glace and the marinated cherries.
He serves it on creamy Parmesan polenta, drizzles the sauce on it and garnishes the dish with string beans and cherry tomatoes.
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