Pork Tenderloin with Savory Cherry Port 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

Preparation

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.