Roast Lamb Tenderloin With Dried Cherries And Rosemary

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 (1 lb) lamb tenderloin
• 1/2 cup dried cherries
• 1/3 cup dry red wine
• 1/4 cup balsamic vinegar
• 3/4 cup good-quality all-natural cranberry juice or 3/4 cup unfiltered apple juice
• 4 garlic cloves, minced
• 6 shallots, cut in half lengthwise
• 3 tablespoons fresh rosemary or 2 teaspoons dried rosemary
• 2 tablespoons olive oil
• salt & freshly ground black pepper

Recipe

• 1 rinse the lamb loin, pat dry, and place in a shallow glass or ceramic baking dish and set aside.
• 2 whisk together the cherries, wine, vinegar, cranberry juice, garlic, shallots, and rosemary in a bowl. pour this mixture over the lamb, cover and refrigerate 2 to 3 hours or overnight.
• 3 preheat the oven to 375 degrees.
• 4 heat the olive oil in a large, ovenproof skillet over medium heat. remove the lamb from the marinade (reserve the marinade) and place the lamb in the heated skillet. cook the lamb on all sides, until lightly brown, about 5 to 6 minutes.
• 5 pour the reserved marinade over the lamb and place the skillet in the oven. roast, basting several times, about 20 to 25 minutes or until a meat thermometer registers 150 to 155 degrees (160 degrees - about 5 minutes longer - for medium-well). the meat will be a very light pink color. (note: the lamb will continue to cook after it is removed from the oven.).
• 6 remove from the baking dish and place on a grooved carving board. cover the lamb loosely with foil and let it rest 5 to 10 minutes before carving.
• 7 season with salt and pepper. slice into 1/4-inch pieces and spoon the pan juices over the lamb. serve immediately.