Pork and pomegranate cherry sauce

Recipe Information

Ingredients

• 1/2 cup dried tart cherries

• 3/4 cup pomegranate juice, divided

• 1 pound pork tenderloin

• 4 teaspoons canola oil

• 1/2 cup fat-free reduced-sodium chicken broth

• 1/4 cup finely chopped shallots

• 1 teaspoon dried thyme

• 1 tablespoon coarse seed mustard

• 2 tablespoons unsalted butter, optional

• Salt and ground black pepper

Directions

• Place the cherries in a small bowl and add 1/2 cup of pomegranate juice. Let the cherries sit until they become plump, about 20 minutes. Drain the cherries and set the fruit and juice aside.

• Cut the pork tenderloin crosswise into 8 pieces. Gently flatten each piece to an even thickness.

• Heat the oil in a skillet over medium-high heat. Add the pork and cook until it has browned on both sides, turning the meat once, about 6 minutes total.

• When the meat resists slightly when pressed with finger or an instant read thermometer reads 150ºF, remove it to a plate, cover it loosely with foil and set it aside.

• Pour the chicken broth into the pan. Use a wooden spatula and scrape up all browned bits that form.

• When the broth is reduced by half (4-5 minutes) add the cherries, shallots, pomegranate juice and left over juice from the soaking, thyme, and mustard. Simmer the mixture vigorously until the liquid is reduced by one-third, 4-5 minutes.

• Add the meat and any juices that have collected on the plate and cook until the meat is barely pink in the center or an instant read thermometer registers 160ºF. Season the meat with salt and pepper to taste.

• On 4 dinner plates place 2 pieces of tenderloin on each. Swirl the butter (if using) into the sauce until it melts. Spoon the sauce over the meat and serve immediately.

Nutrition (per serving)

• Calories: 238 cal

• Total fat: 5g

• Saturated fat: 4g

• Sodium: 155mg

• Carbohydrate: 43g

• Fiber: 6g

• Protein: 7g