Create a colorful plate by serving the pork and cherry sauce with wild rice and steamed sugar snap peas.
1 (1-pound) pork tenderloin, trimmed
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried rubbed sage
1/2 cup finely chopped onion
3/4 cup dry white wine, divided
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon apple jelly
1 teaspoon cornstarch
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
1/2 cup dried sweet cherries
How to Make It
Cut tenderloin crosswise into 1/4-inch-thick slices. Heat oil in a large skillet coated with cooking spray over medium-high heat. Combine salt, black pepper, and sage, and sprinkle over both sides of pork medallions. Coat medallions with cooking spray. Add half of pork to pan; cook 3 minutes on each side or until browned. Remove pork from pan; keep warm. Repeat procedure with remaining pork.
Recoat pan with cooking spray. Add onion and 1/4 cup wine; sauté 2 minutes. Combine remaining 1/2 cup wine, broth, and next 4 ingredients in a small bowl, stirring until smooth. Add wine mixture and dried cherries to pan. Cook 4 minutes or until thick, stirring constantly. Spoon cherry mixture evenly over pork.