Bowhunting for Texas Dall Sheep! DELICIOUS Tenderloin With Cherry Glaze

In this episode we head to hills of Texas in search for Texas Dall Sheep and cook a delicious Grilled Rosemary Tenderloin with a cherry glaze. See full recipe below.

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Grilled Rosemary Lamb Tenderloin with a Cherry Glaze
Ingredients:
-1 1/2 tablespoons fresh rosemary (finely chopped)
-1 1/2 tablespoons extra-virgin olive oil
-1 1/2 tablespoons Dijon mustard
-1 teaspoon Himalayan salt
-1 teaspoon garlic powder
-3/4 teaspoon black pepper or to taste
-2 Lamb tenderloins or backstraps (trimmed of silver skin)
-1/3 cup cherry glaze (see recipe below)

Directions
* Combine the rosemary, olive oil, mustard, salt, garlic powder, and pepper in a small bowl. Set lamb on a plate and brush rosemary mixture all over the meat.
* Cover and refrigerate 1 to 4 hours.
* Prepare fire or preheat grill to high heat. Grill back straps for 4-6min on each side until desired internal temperature. Medium rare 120-125 degrees, Medium 130-135 degrees
* Top lamb with prepared cherry glaze

Cherry Glaze
Ingredients
* 2 cups sweet cherries (fresh or frozen), pitted*
* 1/4 cup water
* 1 Tbsp cornstarch
* 1 Tbsp lemon juice
* 1 Tbsp sugar
Instructions
1. In a medium saucepan (off the heat), add water. Whisk in 1 Tbsp cornstarch, 1 Tbsp lemon juice, and 2 Tbsp sugar.
2. Place over medium heat and whisk constantly until the mixture starts to thicken.
3. Add cherries and cook stirring occasionally until sauce is at a light boil. The sauce should be thickened and uniformly bubbling, not just at the edges, then remove from heat.
4. Cool to room temperature. It will thicken more as it stands.