Instructions: For the sauce, place wine, shallots, garlic, cherries, and gingerroot in a large saucepan. Over high heat, boil to reduce the mixture until about 1/4 cup of wine remains, 4 to 5 minutes. Add chicken stock and boil over high heat until reduced by half, about 5 minutes.

Puree the reduced mixture in a blender or food processor until smooth.

Return it to the saucepan and, over medium heat, whisk in butter and season with pepper and salt. Keep sauce warm while preparing the tenderloins.

To prepare the tenderloins, preheat the oven to 350 degrees. Season the tenderloins with curry powder, salt, and pepper. Set aside. Heat oil in a large, ovenproof saute pan until smoking hot. Add pork and sear on both sides, about 2 to 3 minutes total. Place pan in oven for 5 to 8 minutes for medium doneness, depending on the thickness of the tenderloin. Remove from oven and allow to rest for a minute. Slice the pork and divide among 4 plates. Serve hot with the Dried Cherry Sauce.

Serves four.

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