Pork Tenderloin with Savory Cherry Port Sauce

Yield:

6 servings (serving size: 3 ounces meat and 2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 220
Caloriesfromfat 20 %
Fat 4.9 g
Satfat 2.2 g
Monofat 1.8 g
Polyfat 0.4 g
Protein 25.5 g
Carbohydrate 18.5 g
Fiber 0.9 g
Cholesterol 79 mg
Iron 2.2 mg
Sodium 258 mg
Calcium 22 mg

Ingredients

2/3 cup port or other sweet red wine
3/4 cup dried tart cherries
3 tablespoons all-purpose flour
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 pounds pork tenderloin, trimmed
1 tablespoon butter
2 tablespoons finely chopped shallots
1 cup fat-free, less-sodium chicken broth

Preparation

Place port in a 1-cup glass measure. Microwave at high 20 seconds or until very warm. Combine port and cherries; cover and let stand 10 minutes or until soft. Drain cherries in a colander over a bowl, reserving port.

Combine flour, coriander, salt, and pepper in a shallow dish. Dredge pork in flour mixture. Melt butter in a large heavy skillet over medium-high heat. Add pork; cook 3 minutes on each side or until browned. Remove pork; stir in reserved port, scraping pan to loosen browned bits. Add cherries and shallots. Reduce heat; cook 3 minutes, stirring frequently. Stir in broth; bring to a simmer.

Return pork to pan. Partially cover and cook 10 minutes. Uncover and cook 12 minutes or until a meat thermometer inserted into thickest portion registers 155° (slightly pink), turning pork occasionally. Cut into slices, and serve with sauce.

Note:

January 2003