Mix the preserves, balsamic vinegar, and allspice in a small bowl. Reserve half of the mixture.
Brush 1/2 of the mixture on the pork tenderloin, covering the entire tenderloin.
Cover and cook the tenderloin for 45-50 minutes, or until a food thermometer reaches 145 degrees F.
While the tenderloin is cooking, heat the olive oil in a skillet over medium-high heat. Add the shallots and saute for 1-2 minutes or until tender. Add the cherries, cayenne, and the reserved preserve mixture. Let simmer for 8-10 minutes or until sauce has thickened.
Using an immersion blender, food processor, or regular blender blend the dark cherry sauce until it is smooth. Be careful with the hot liquid.
Slice the tenderloin and spoon the dark cherry sauce over top. Enjoy!
Place chicken breast in the bottom of a slow cooker.
In a small bowl combine cream of mushroom soup, water, garlic powder, onion powder, chives, thyme, and parsley. Pour seasoned soup mixture over chicken breast.
Place lid on slow cooker and cook on low 6 – 8 hours until chicken is cooked through and shreds easily.
Remove chicken breast from slow cooker and shred into fine pieces. Add shredded chicken back into the slow cooker and stir in hot cooked egg noodles, baby spinach, and shredded cheese. Replace lid and allow to heat through for 15 – 20 minutes until spinach is wilted and cheese is melted.