Pork tenderloin with cherry-Cabernet sauce
8
Points®
Total Time
38 min
Prep
8 min
Cook
20 min
Serves
4
Difficulty
Easy
In this simple 40-minute recipe, the pork tenderloin is first seasoned with paprika and a little bit of salt. Let it roast in the oven until it's ready while you make the sauce, which includes a plethora of ingredients, such as Cabernet wine, chicken broth, dried cherries, brown sugar, and scallions. After that's reduced, stir in dark cherries, balsamic vinegar, and allspice for even more depth of flavor. The addition of a little bit of cornstarch creates a luxuriously silky, thick, creamy sauce that perfectly complements the pork. You can serve the pork with a side of creamy polenta, cooked brown rice, or a simple green salad.
Ingredients
Uncooked lean pork tenderloin
1 pound(s), trimmed
Olive oil
1 tsp
Paprika
2 tsp, smoked
Table salt
½ tsp
Red wine
5⅓ fl oz, (2/3 cup), Cabernet or other dry red wine
Reduced sodium chicken broth
½ cup(s)
Dried cherries
¼ cup(s), tart, chopped
Dark brown sugar
3 Tbsp
Scallions
2 medium, finely chopped
Unsweetened frozen sour red cherries
1 cup(s), thawed, dark cherries, coarsely chopped
Balsamic vinegar
1 Tbsp
Ground allspice
⅛ tsp
Water
1 Tbsp, cold
Cornstarch
1 tsp