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Pork Tenderloin with Savory Cherry Port Sauce

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

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.