Pork Tenderloin in Dark Cherry Sauce

Name: Pork Tenderloin in Dark Cherry Sauce
Prep time: 20 min
Total time: 1 h
Yield: 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

Save Recipe

Prep 20 min
Total 60 min
Ingredients 11
Servings 8

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

by Qué Rica Vida Cocina

Updated Jan 13, 2010

Save
Share
Keep Screen On

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

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.