2 tablespoons lard
1 teaspoon salt
2 pork tenderloins (about 2 pounds total)
1/2 cup of water
1 large shallot, minced
1 cup dry red wine
2 tablespoons balsamic vinegar
2 tablespoons sugar
1 (10-ounce) package frozen cherries, thawed
Heat the lard over medium-high heat in an ovenproof skillet large enough to hold both tenderloins. Season the meat with salt on all sides. Sear on all sides until just browned, about 5 minutes.
Add 1/2 cup water, cover and cook on low for 3-5 hours, or until tender and cooked through.
While roast is cooking, set the pan over low heat, and add the shallot. Cook, stirring occasionally until lightly browned, about 2 minutes. Add the wine, and use a wooden spoon to bring up the fond. Add the vinegar and sugar, and cook until the liquid has reduced by half.
Stir in the cherries, and cook until just warmed through.
Slice the pork and serve with the sauce.