Make a serving of rice to ensure you don't miss a drop of this delicious pan sauce.
1 (1-pound) pork tenderloin, trimmed
3/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1/2 cup pomegranate juice
1/3 cup dried sweet cherries
1/4 cup dry red wine
1/4 cup balsamic vinegar
1 teaspoon cornstarch
1 teaspoon water
1 tablespoon butter
How to Make It
Cut pork crosswise into 12 (1-inch-thick) pieces. Sprinkle both sides of pork with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 4 minutes on each side or until done. Remove pork from pan; keep warm.
Add juice, cherries, wine, and vinegar to pan; bring to a boil. Reduce heat to medium; cook 2 minutes. Combine cornstarch and 1 teaspoon water in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Remove pan from heat. Add butter, stirring until butter melts. Return pork to pan, turning to coat.
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