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pork tenderloin olive oil cooking spray salt black pepper sage onion white wine chicken broth apple jelly cornstarch salt red pepper sweet cherries
Viewed: 73 - Published at: 5 years agoIngredients
- 1 (1-pound) pork tenderloin, trimmed
- 2 teaspoons olive oil
- Cooking spray
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried rubbed sage
- 1/2 cup finely chopped onion
- 3/4 cup dry white wine, divided
- 1/2 cup fat-free, less-sodium chicken broth
- 1 tablespoon apple jelly
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/8 teaspoon crushed red pepper
- 1/2 cup dried sweet cherries
Method
- Cut tenderloin crosswise into 1/4-inch-thick slices. Heat oil in a large skillet coated with cooking spray over medium-high heat. Combine salt, black pepper, and sage, and sprinkle over both sides of pork medallions. Coat medallions with cooking spray. Add half of pork to pan; cook 3 minutes on each side or until browned. Remove pork from pan; keep warm. Repeat procedure with remaining pork.
- Recoat pan with cooking spray. Add onion and 1/4 cup wine; saute 2 minutes. Combine remaining 1/2 cup wine, broth, and next 4 ingredients in a small bowl, stirring until smooth. Add wine mixture and dried cherries to pan. Cook 4 minutes or until thick, stirring constantly. Spoon cherry mixture evenly over pork.
