Soy and garlic pork tenderloin

Marinate 2 small tenderloins overnight with 2 tsps crushed garlic and 1/4 cup low sodium soy sauce, turning once in a while.
When ready to cook heat barbecue or pan and add pork and colour on all sides then reduce heat and cook until thermometer reads 150 F.  Let rest for 15 minutes then slice on the diagonal and serve with the reduction.

Cherry Balsamic Reduction

Mix liquid from can or jar or sour cherries with 1 tbsp cornflour and bring to the boil along with 2 tbsp balsamic vinegar.  Whisk and boil until thickens then add 1/2 jar or can sour cherries.  Add more vinegar to taste.

Serve with pork sliced and sauce drizzled around along with asparagus.

Desert recipe to follow