1 C. ruby port or other sweet red wine
1/3 C. dried sweet cherries
4 tsp. seedless raspberry jam
1 tsp. Dijon mustard
1 T. vegetable oil
1 1/2 pounds pork tenderloin, trimmed
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 T. butter
Fresh parsley springs (optional)

Combine first 4 ingredients. Heat oil in a large nonstick skillet over low heat for 2 minutes. Cut the pork crosswise into 16 pieces. Sprinkle evenly with salt and pepper. Place pork in pan; cook 4 minutes on each side or until golden brown. Remove pork from pan. Stir in wine mixture, scraping to loosen browned bits. Increase heat to high; bring to a boil. Cook until reduced to 1/2 C. (about 3 minutes). Remove from heat. Stir in butter with a whisk. Serve sauce over pork. Garnish with parsley, if desired.

Yield: 4 servings
Serving size: 4 pieces pork and 2 T. sauce

Calories: 269
Fat: 8.1g
Fiber: 0.7g