Pork Tenderloin with Savory Cherry Port Sauce

Yield: 6 servings (serving size: 3 ounces meat and 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 220
  • Calories from fat: 20%
  • Fat: 4.9g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 25.5g
  • Carbohydrate: 18.5g
  • Fiber: 0.9g
  • Cholesterol: 79mg
  • Iron: 2.2mg
  • Sodium: 258mg
  • Calcium: 22mg

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.
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