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Instructions
Sear the Pork Tenderloin in Duck Fat in a hot skillet for 2-3 minutes per side to develop a crust. Set aside.
In a saucepan, combine Red Wine, Cherries, Beef Broth, Balsamic Vinegar, Shallot, Thyme, Salt, and Pepper.
Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the sauce has reduced by half and thickened.
Place the seared Pork Tenderloin in the slow cooker.
Pour the Cherry Reduction over the pork.
Cook on low for 4-6 hours, or until the pork reaches an internal temperature of 145°F (63°C).
Remove the pork from the slow cooker and let it rest for 10 minutes.
Slice the pork and drizzle with the remaining Cherry Reduction before serving.
