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Grappa! Grappa is a fiery Italian brandy made from the skins and seeds of grapes used to make wine. It's wonderful as a digestif after your meal, but you can also use it to cook your meal. This recipe comes from the Quattro Group of restaurants, where you can find dozens of different grappas to sip on.

Roast pork Tenderloin with Grappa and Sun-dried Cherries
By Antonio Corsi
Serves 4


  • 2 Whole pork tenderloins, cleaned
  • 2 tbsp Fresh sage, chopped
  • 3 Garlic cloves, minced
  • 1 cup Olive oil
  • ¼ cup Sun-dried cherries
  • 2 oz Grappa
  • ¼ cup Cherry syrup (I used heavy syrup from a can of cherries)
  • ¼ cup Red wine vinegar
  • ½ cup Chicken stock
  • 1 tbsp Butter
  • To taste Salt
  • To taste Cayenne

Mix minced garlic with sage and olive oil, add salt and cayenne to taste. Marinade the pork in the olive oil mixture for one hour. Preheat oven to 400. Sear pork tenderloins on all sides in an oven safe pan. Place tenderloins in the oven at 400 for six to eight minutes. Return pan to the stove, remove tenderloins and keep warm under tinfoil. Add sun-dried cherries and Grappa. Flambé. Add cherry syrup, red wine vinegar and chicken stock. Reduce by half. Add butter to finish sauce. Season to taste. Slice pork tenderloin and serve.

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