Pork tenderloin with cherry-Cabernet sauce
Uncooked lean pork tenderloin
1 pound(s), trimmed
2 tsp, smoked
5⅓ fl oz, (2/3 cup), Cabernet or other dry red wine
Reduced-sodium chicken broth
¼ cup(s), tart, chopped
Dark brown sugar
2 medium, finely chopped
Unsweetened frozen sour red cherries
1 cup(s), thawed, dark cherries, coarsely chopped
1 Tbsp, cold
- Preheat oven to 425°F.
- Place pork in small roasting pan and brush with oil. Sprinkle with paprika and ¼ teaspoon salt. Roast until instant-read thermometer inserted in center of pork registers 145°F, about 20 minutes. Let stand 10 minutes.
- Meanwhile, combine wine, broth, dried cherries, brown sugar, and scallions in small saucepan. Set over medium-high heat and bring to boil. Cook, stirring occasionally, until reduced by one third, about 5 minutes. Stir in dark cherries, vinegar, allspice, and remaining ¼ teaspoon salt. Return to boil and cook, stirring occasionally, 3 minutes. Stir together water and cornstarch in small bowl until smooth. Add to saucepan and cook, stirring constantly, until sauce thickens, about 2 minutes. Remove from heat.
- Cut pork into 12 slices and divide evenly among 4 plates. Top evenly with sauce.
- Per serving (3 slices pork and ⅓ cup sauce)