Ingredients
chunks of mango
can or two of dark cherries
Cherry juice (enough to cover tenderloin)
1 good-sized Pork tenderloin
1 onion
Spices to taste:
Cumin
Ground ginger
Cinnamon
Cayenne
Nutmeg
Black pepper
Tumeric
Preparation
Marinate pork loin in cherry juice and the liquid from the canned cherries - at least 30 minutes, more if possible. Refrigerate.
Cut pork into medallions, then sear in oil in large frying pan or sauce pan with spices. Add onion, then cherries with a little juice for liquid, and mango. Cook over medium heat until pork is cooked through.
Serve over rice or couscous
