This has become a favorite recipe at Zane Trace Inn and the Craft Farm. It is good for you and came from one of the Taste of Home Healthy Cooking magazines that I have. Don’t tell your family!

1 tsp garlic powder
1 tsp each: dried oregano, tarragon and rosemary, crushed
3 porktenderloins, 1 lb each, trimmed

Relish:
1 large red onion, sliced
2 TBS olive oil
3 TBS sugar
1/2 c dried cherries
1/4 c red wine vinegar
1/4 tsp dried rosemary, crushed

1. In a small bowl, combine garlic powder and herbs. Rub over pork. Cover & refrigerate for 30 minutes.
2. For relish, in a large saucepan, saute onion in oil until tender. Add sugar, cook and stir over medium heat for 10 minutes or until onion is browned. Add the cherries, vinegar, and rosemary. Bring to a boil. Reduce heat. Cover and simmer for 10 minutes. Cool to room temperature.
3. Place pork on a rack in a shallow roasting pan lined with foil. Bake at 425 degrees for 25 – 30 minutes or until temp is 160 degrees. Let stand 10 minutes before slicing. Serve with relish. (We bake it for 45 min)