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Pork with Tangy Cherry Sauce

 Pork with Tangy Cherry Sauce
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.
6 ServingsPrep/Total Time: 30 min.


  • 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.
Nutritional Facts: 1 serving equals 305 calories, 7 g fat (2 g saturated fat), 91 mg cholesterol, 276 mg sodium, 24 g carbohydrate, 2 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fruit.

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Pork with Tangy Cherry Sauce (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer