Pork Tenderloin With Savory Cherry Port Sauce - cooking recipe

Ingredients

2/3 cup port wine or 2/3 cup other sweet red wine
3/4 cup dried tart cherry
3 tablespoons all-purpose flour
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 lbs pork tenderloin, trimmed
1 tablespoon butter
2 tablespoons finely chopped shallots
1 cup reduced-sodium fat-free chicken broth

Preparation

Place port in a 1-cup glass measure. Microwave at high 20 seconds or until very warm.
Combine port and cherries; cover and let stand 10 minutes or until soft. Drain cherries in a colander over a bowl, reserving port.
Combine flour, coriander, salt, and pepper in a shallow dish. Dredge pork in flour mixture.
Melt butter in a large heavy skillet over medium-high heat. Add pork; cook 3 minutes on each side or until browned.
Remove pork; stir in reserved port, scraping pan to loosen browned bits. Add cherries and shallots.
Reduce heat; cook 3 minutes, stirring frequently. Stir in broth; bring to a simmer.
Return pork to pan. Partially cover and cook 10 minutes.
Uncover and cook 12 minutes or until a meat thermometer inserted into thickest portion registers 155\u00b0 (slightly pink), turning pork occasionally.
Cut into slices, and serve with sauce.