Pork Tenderloin With Savory Cherry-Port Sauce

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

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

Directions

1. Place port in a 1-cup glass measure.
2. Microwave at HIGH 20 seconds or until very warm.
3. Combine port and cherries; cover and let stand 10 minutes or until soft.
4. Drain cherries in a colander over a bowl, reserving port.
5. Combine flour, coriander, salt, and pepper in a shallow dish.
6. Dredge pork in flour mixture.
7. Melt butter in a large heavy skillet over medium-high heat.
8. Add pork; cook 3 minutes on each side or until browned.
9. Remove pork; stir in reserved port, scraping pan to loosen browned bits.
10. Add cherries and shallots.
11. Reduce heat; cook 3 minutes, stirring frequently.
12. Stir in broth; bring to a simmer.
13. Return pork to pan.
14. Partially cover, and cook 10 minutes.
15. Uncover and cook 12 minutes or until a meat thermometer inserted into thickest portion registers 155° (slightly pink), turning pork occasionally.
16. Cut into slices, and serve with sauce.

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