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.
Pork Tenderloin with Savory Cherry Port Sauce
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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
- 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
- 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.
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