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Tenderloin with Cherry Sauce Recipe

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You can find dried cherries near dried cranberries at your local supermarket. Substitute dried cranberries if desired.

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Tenderloin with Cherry Sauce Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

1 tablespoon cornstarch
1-1/2 cups cranberry juice
2 teaspoons Dijon mustard
1 pork tenderloin (1-1/2 pounds), thinly sliced
2 teaspoons lemon-pepper seasoning
3 tablespoons butter
1 cup dried cherries
3 tablespoons cherry preserves

Directions

In a small bowl, combine the cornstarch, cranberry juice and mustard until smooth; set aside. Sprinkle pork with lemon-pepper. In a large skillet, cook pork in butter for 4-5 minutes on each side or until no longer pink. Remove pork and keep warm.
Stir cornstarch mixture and add to the skillet. Bring to a boil. Add cherries and preserves; cook and stir for 2 minutes or until thickened. Return pork to the pan; cook for 2 minutes or until heated through. Yield: 4 servings.

Nutritional Analysis: 1 serving equals 477 calories, 15 g fat (7 g saturated fat), 118 mg cholesterol, 451 mg sodium, 50 g carbohydrate, 1 g fiber, 35 g protein.

Originally published as Tenderloin with Cherry Sauce in Weeknight Cooking Made Easy Annual 2005, p166

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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