How to make it

  • Mix 3 T. balsamic, 4 T. olive oil and crushed garlic. Rinse pork and pat dry. Rub pork and season with salt and black pepper. Refrigerate for 8 hours.
  • 1 hour before grilling, reconstitute cherries with 1.4 cup warm water and 1 T. balsamic. Bring out pork and bring to room temperature.
  • Grill pork on indirect heat to medium rare. Let rest 10 minutes while making sauce.
  • Saute onions and rhubarb in oil until soft. Add cherries with water, sugar and nutmeg. Cook until a bit caramelized. Add salt and pepper to taste.
  • Slice pork and serve with sauce.

Reviews & Comments 3

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  • njspanteach 4 years ago
    No cherries here, but will try with peaches.
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    " It was excellent "
    wynnebaer ate it and said...
    Sounds fantastic.
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  • 22566 11 years ago


    Kind Regards
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