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Pork Tenderloin with Savory Cherry Port Sauce

Source of Recipe


Cooking Light-J/F-03






List of 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
  






Instructions



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 coriander, flour, salt and pepprt 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, scrapping 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 degrees (slightly pink); turning pork occasionally. Cut into slices, and serve with sauce.
   
   
4. Yield: 6 servings (serving size: 3 ounces meat and 2 tablespoons sauce). 220 cal, 4.9g fat, 25.5g pro, 18.5g carb, 0.9g fiber, 79mg chol, 2.2mg iron, 258mg sod, 22mg calc.