Pork Tenderloin with Cherry-Cabernet Sauce

8
Total Time
38 min
Prep
8 min
Cook
20 min
Serves
4
Difficulty
Easy

Ingredients

uncooked lean pork tenderloin

1 pound(s), trimmed

olive oil

1 tsp

paprika

2 tsp, smoked

table salt

½ tsp

red wine

5 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

uncooked scallion(s)

2 medium, finely chopped

unsweetened frozen sour red cherries

1 cup(s), thawed, dark cherries, coarsely chopped

balsamic vinegar

1 Tbsp

ground allspice

tsp

water

1 Tbsp, cold

cornstarch

1 tsp

Instructions

  1. Preheat oven to 425°F.
  2. 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.
  3. 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.
  4. Cut pork into 12 slices and divide evenly among 4 plates. Top evenly with sauce.
  5. Per serving (3 slices pork and ⅓ cup sauce)

Notes

Serve the pork tenderloin with a side of creamy polenta (½ cup of cooked polenta will increase the SmartPoints by 4).

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