Pork Tenderloin with Savory Cherry-Port Sauce

By MissHeather

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 black pepper
• 1 1/2 pounds pork tenderloin, trimmed
• 1 tablespoon butter
• 2 tablespoons finely chopped shallots
• 1 cup fat-free chicken broth

Details

Servings 6

Preparation

Step 1

Heat port 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 mintues. Uncover and cook 12 minutes or until a meat thermometer inserted into thickest porting registers 155, turning pork occasionally. Cut into slices, and serve with sauce.