Tenderloin with Cherry Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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You can find dried cherries near dried cranberries at your local supermarket. Substitute dried cranberries if desired. Ingredients:
1 tablespoon cornstarch |
1-1/2 cups cranberry juice |
2 teaspoons dijon mustard |
1 pork tenderloin (1-1/2 pounds), thinly sliced |
2 teaspoons lemon-pepper seasoning |
3 tablespoons butter |
1 cup dried cherries |
3 tablespoons cherry preserves |
Directions:
1. In a small bowl, combine the cornstarch, cranberry juice and mustard until smooth; set aside. Sprinkle pork with lemon-pepper. In a large skillet, cook pork in butter for 4-5 minutes on each side or until no longer pink. Remove pork and keep warm.
2. Stir cornstarch mixture and add to the skillet. Bring to a boil. Add cherries and preserves; cook and stir for 2 minutes or until thickened. Return pork to the pan; cook for 2 minutes or until heated through. Yield: 4 servings.
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