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.
Very good. Made to recipe, except dried the tenderloin thoroughly, seasoned the pork and then dredged it in flour. Added 1tsp butter at the very end, to finish the sauce. Would be nice choice for special dinner because dried cherries are $$. Served with mashed yams & steamed brocolli.
This was so good. I had just canned some fresh cherries, so I used those. I drained them and then soaked them in the port for ~an hour. I served it with risotto that I added the drained cherry juice into. It went over very well. It was every easy to make and we will be having this again.
I used craisins since I didn't have any dried cherries and it turned out lovely. I also didn't have shallots so I substituted vidalia onion and a little bit a garlic since shallots have a garlicy flavor. Cooking time was perfect. Served with cous cous and roasted cauliflower. Melted 2 tblsp of butter and drizzled it over cauliflower florets. Sprinkled with salt, pepper, coriander, and a little bit of cinnamon. Roasted in 400 degree oven for 20 minutes. Paired well with the Pork and Cranberry Port sauce. Would make again.