Pork with Tangy Cherry Sauce Recipe

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Pork with Tangy Cherry Sauce Recipe

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Fall’s best flavors combine in this delightful recipe shared by Suzanne Veverka of White Cloud, Michigan. Draped in a sweet cherry sauce, the tender pork is ready in moments.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup dried cherries or cranberries
  • 1 cup apple cider or juice, divided
  • 2 pounds pork tenderloin, cut into 1/4-inch slices
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup balsamic vinegar

Directions

In a small saucepan, bring cherries and 1/3 cup cider to a boil. Remove from the heat; cover and let stand.
In a large nonstick skillet over medium heat, cook pork in butter and oil for 3-4 minutes on each side or until juices run clear. Sprinkle with salt and pepper. Remove and keep warm. In the same skillet, bring the vinegar and remaining cider to a boil; cook until liquid is reduced by half. Stir in cherry mixture; heat through. Return pork to the pan; turn to coat. Yield: 6 servings.
Originally published as Pork with Tangy Cherry Sauce in Light & Tasty October 2005, p7

Nutritional Facts

1 each: 305 calories, 7g fat (2g saturated fat), 91mg cholesterol, 276mg sodium, 24g carbohydrate (17g sugars, 2g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fruit.

  • 1 cup dried cherries or cranberries
  • 1 cup apple cider or juice, divided
  • 2 pounds pork tenderloin, cut into 1/4-inch slices
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup balsamic vinegar
  1. In a small saucepan, bring cherries and 1/3 cup cider to a boil. Remove from the heat; cover and let stand.
  2. In a large nonstick skillet over medium heat, cook pork in butter and oil for 3-4 minutes on each side or until juices run clear. Sprinkle with salt and pepper. Remove and keep warm. In the same skillet, bring the vinegar and remaining cider to a boil; cook until liquid is reduced by half. Stir in cherry mixture; heat through. Return pork to the pan; turn to coat. Yield: 6 servings.
Originally published as Pork with Tangy Cherry Sauce in Light & Tasty October 2005, p7

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