1 C. ruby port or other sweet red wine
\n1\/3 C. dried sweet cherries
\n4 tsp. seedless raspberry jam
\n1 tsp. Dijon mustard
\n1 T. vegetable oil
\n1 1\/2 pounds pork tenderloin, trimmed
\n1\/2 tsp. salt
\n1\/4 tsp. freshly ground black pepper
\n1 T. butter
\nFresh parsley springs (optional)<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nServing size: 4 pieces pork and 2 T. sauce<\/p>\n
Calories: 269
\nFat: 8.1g
\nFiber: 0.7g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n