- 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
- 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
This recipe pairs well with a medium white wine.
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