Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light January 2003


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

220 calories; calories from fat 20%; fat 4.9g; saturated fat 2.2g; mono fat 1.8g; poly fat 0.4g; protein 25.5g; carbohydrates 18.5g; fiber 0.9g; cholesterol 79mg; iron 2.2mg; sodium 258mg; calcium 22mg.