1lb pork tenderloin, cut into medallions
1/2 lb pitted cherries
1/4 cup balsamic vinegar
salt, black pepper, Cayenne pepper and Italian dried herbs
Sprinkle the meat with salt and herbs. Combine the cherries and vinegar. Blend them with a potato masher and add the medalions. Marinate the meat overnight in the refrigerator.
Bake until the meat and cherries are caramelized. Serve with red rice and topped with Traditional French Brie (http://anjaeatscheese.wordpress.com/2012/06/02/traditional-french-brie/)