We usually buy a two-pack of pork tenderloins. They are about 10 inches long and 2 inches around. Slit the tops of both loins. Lightly oil a baking dish with olive oil. Press about 10 cloves of garlic (slice in two lengthwise if they are large) and press them into the slits on the pork. Generously grind fresh black pepper and sea salt on the whole loins. Press sprigs of fresh rosemary onto the garlic and top these with one jar of Trappist Cherry Preserves.* Let sit until your oven (on convection roast if possible) is ready at 350 degrees. You'll roast this for about 25-30 minutes depending on how well-done you like your pork. Test in the very center of the thickest loin for doneness.
*I like this brand because there are whole cherries in it. Other brands have whole or halved cherries. You can make a sauce of this when you are done, if you'd like but I didn't this time. When you slice your meat top it with the juices on the place. Be sure to include most of the garlic on a garlic-lover's plate! It is crispy and not very soft but garlic-lovers (my Gerry) go wild.
You can come up with your own concoctions of herbs and jams - apricot is delicious with thyme and sliced green onions.
