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Pork Tenderloin in Dark Cherry Sauce

  • Prep 20 min
  • Total 60 min
  • Ingredients 11
  • Servings 8

Ingredients

2
tablespoons olive oil
2
pork tenderloins (3/4 to 1 lb each)
2 3/4
cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1/2
cup sugar
1
jar (12 oz) cherry preserves
1/4
cup dry white wine
1
can (15 oz) pitted dark sweet cherries in syrup, drained
1
teaspoon chicken bouillon granules
1/2
teaspoon salt
3
tablespoons cornstarch
3
tablespoons chicken broth

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
530mg
22%
Potassium
560mg
16%
Total Carbohydrate
53g
18%
Dietary Fiber
1g
5%
Sugars
40g
Protein
23g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 Heat oven to 350°F. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook about 4 minutes on each side or until golden brown. Transfer pork to ungreased 13x9-inch pan. Insert ovenproof meat thermometer so tip is in thickest part of pork. Add 1/4 cup chicken broth to pork; cover pan with foil. Bake 20 to 25 minutes or until thermometer reads 155°F. Remove from oven; let stand 5 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.)
  • 2 Meanwhile, in same skillet, heat sugar over high heat 2 to 3 minutes, stirring constantly, until it becomes a golden brown, caramel-flavored syrup. Remove from heat; carefully add 2 1/2 cups chicken broth, stirring constantly (sugar will crystallize).
  • 3 Return to heat. Reduce heat to medium; stir in cherry preserves, wine, cherries, bouillon and salt. Cook 6 to 10 minutes, stirring constantly, until sugar is completely dissolved.
  • 4 In small bowl, mix cornstarch and 3 tablespoons broth until smooth; stir into cherry mixture. Bring to a boil. Reduce heat; cook 2 to 4 minutes, stirring constantly, until sauce thickens. Slice pork; serve with cherry sauce.

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