This recipe features a succulent pork tenderloin that is seasoned with garlic, thyme, and rosemary, then seared in a pan until it is golden brown. The tenderloin is then roasted in the oven until it is perfectly cooked and juicy. The cherry port sauce is made by reducing port wine, chicken broth, and dried cherries until it is thick and syrupy. The sauce is then poured over the pork tenderloin just before serving, adding a sweet and tangy flavor that perfectly complements the savory pork.
