A smoky pork tenderloin is just right to offset the silky smoky Cabernet Franc. Since the underlying flavor of the wine is cherry, here is a cherry sauce to highlight both the meat and the wine.

3-pound pork tenderloin
8-ounce package dried cherries
1 1/2 cup red wine 
1/2 cup red wine vinegar
1-cup sugar
1 cinnamon stick

Mix sugar in vinegar and wine, add cinnamon stick, and simmer cherries in liquid until softened.

Prepare tenderloin for BBQ, removing any excess fat. Brush with olive oil, BBQ over medium coals until meat thermometer shows 165 degrees (recommended safe temperature). This is about 15-20 minutes. Note: this is safe meat handling practice; it is also pretty well done. For our taste this is overdone. So use your own judgment. Slice tenderloin, drizzle with cherry sauce (cinnamon stick removed), leaving lots of cherries on the plate. Serve with Cabernet Franc.

Serving note: this can be served immediately with a warm sauce. It can also be sliced and refrigerated in the sauce overnight and served either cold or warmed. Also, this can be used as a marinade instead of a sauce, if you want a more delicate presentation of the cherry influence: prepare sauce, place uncooked tenderloin in sauce, and marinate, refrigerated, overnight. Drain, pat dry, oil, BBQ as above. Do not re-use marinade.