Chili rubbed pork tenderloin with cherry sauce

1 to 2 lbs pork tenderloin (I used a 24 oz loin)
2 Tbsp olive oil, divided

1-1/2 Tbsp chipotle chili powder
1/2 Tbsp chili powder
1/2 Tbsp paprika
1/2 Tbsp salt
1/2 Tbsp pepper
1 tsp garlic powder
1 tsp oregano

1-1/2 oz dried Bing cherries
4 oz Pom pomegranate/cherry juice
2 to 4 oz red wine
1 Tbsp butter

Preheat the oven to 400 degrees F. Mix up the spice rub and set aside. Rinse the pork tenderloin and pat dry. Trim any silver skin. Pour about 1 Tbsp oil in a large plastic bag. Add the pork and make sure it's completely coated in oil. Pour in the spice rub and shake, knead, etc, until it's thoroughly coated. Let rest about 5 minutes in the spice rub.

In a small bowl, combine the cherries and cherry juice. Microwave for about 1 minute. Let the cherries sit in juice until the meat is done.

Preheat a large non-stick, oven-safe skillet. Add the remaining 1 Tbsp oil and sear the pork on all sides. Transfer to the oven for 18-20 minutes, or until the internal temperature is about 160 degrees (well done). Remove the meat to a plate to rest and tent loosely with foil.

Return the pan to a burner and deglaze with the cherries and cherry juice. Add 2 to 4 oz of red wine to coat the bottom of the pan. Bring to a simmer and reduce to half. Add 1 Tbsp butter to finish the sauce.

Dublin Dash

Though it's still not much to brag about, I ran this year's Dublin Dash in 31:14 and set a new PR!

White beans with tomatoes

1 lb. dry white beans (great northern)
1 15-oz. can fire roasted tomatoes with juices
1/2 tsp. dried sage
2 bay leaves
1/4 tsp. red pepper flakes
1/8 tsp. baking soda
5 c. water

Put all of the ingredients in the slow cooker and cook on high for 4-5 hours. I seasoned mine at the end. I'm not sure if the salt would inhibit cooking. If you use filtered water, or if your water is not high in calcium, you can omit the baking soda. Our water is terrible, and the baking soda is supposed to help the beans soften.

I think my beans were a little old/dry/cracked because some of them fell apart completely in that length of time. The majority stayed whole, and they were creamy, tender and delicious!

This was amazing with some pan-fried sausage and Swiss chard. I'm tempted to try it for breakfast with an egg on top...