Ingredients
- 1 (1-pound) pork tenderloin, trimmed
- 3/8 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 cup pomegranate juice
- 1/3 cup dried sweet cherries
- 1/4 cup dry red wine
- 1/4 cup balsamic vinegar
- 1 teaspoon cornstarch
- 1 teaspoon water
- 1 tablespoon butter
Preparation
1. Cut pork crosswise into 12 (1-inch-thick) pieces. Sprinkle both sides of pork with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 4 minutes on each side or until done. Remove pork from pan; keep warm.
2. Add juice, cherries, wine, and vinegar to pan; bring to a boil. Reduce heat to medium; cook 2 minutes. Combine cornstarch and 1 teaspoon water in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Remove pan from heat. Add butter, stirring until butter melts. Return pork to pan, turning to coat.
Nutritional Information
- Amount per serving
- Calories: 269
- Fat: 10.1g
- Saturated fat: 3.6g
- Monounsaturated fat: 4.9g
- Polyunsaturated fat: 0.9g
- Protein: 24.3g
- Carbohydrate: 17.6g
- Fiber: 1.4g
- Cholesterol: 81mg
- Iron: 1.8mg
- Sodium: 310mg
- Calcium: 27mg