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Ingredients
- 3 cups chicken broth
- 1 cup brandy
- 1 1/4 cups dried tart cherries
- 1 tablespoon fresh thyme
- 1 teaspoon ground allspice
- 3 10-to-12-ounce pork tenderloins, cut into 1-inch âthick slices
- 4 tablespoons butter
- 1/4 cup minced shallots
- 1 cup whipping cream
Directions
- Combine first 5 ingredients in heavy small saucepan. Cover and simmer over low heat until cherries are plump and tender, about 10 minutes.
- Place pork between zip-lock baggie; pound until ½â thick.
- Melt butter in heavy large skillet over medium-high heat. Season pork with salt and pepper. Add pork to skillet and cook until brown, about 1 ½ minutes per side. Transfer pork to plate. Add shallot to skillet and stir 30 seconds. Stir in cherry mixture and bring to boil. Add cream and simmer until reduced to sauce consistency, about 3 minutes. Season with salt and pepper. Return pork and any juices on plate to skillet. Simmer until pork is cooked through, about 1 minute.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 8 servings | |
| Calories 190 | |
| Calories from Fat 101 | 53% |
| Total Fat 11.47g | 14% |
| Saturated Fat 7.14g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 188mg | 8% |
| Potassium 147mg | 4% |
| Total Carbs 4.91g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.56g | 2% |
| Protein 1.6g | 3% |
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