Pork Tenderloin With Savory Cherry Port Sauce

• 2/3 cup port wine or 2/3 cup other sweet red wine
• 3/4 cup dried tart cherry
• 3 tablespoons all-purpose flour
• 1/2 teaspoon ground coriander
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 lbs pork tenderloin, trimmed
• 1 tablespoon butter
• 2 tablespoons finely chopped shallots
• 1 cup reduced-sodium fat-free chicken broth

1. Place port in a 1-cup glass measure. Microwave at high 20 seconds or until very warm.
2. Combine port and cherries; cover and let stand 10 minutes or until soft. Drain cherries in a colander over a bowl, reserving port.
3. Combine flour, coriander, salt, and pepper in a shallow dish. Dredge pork in flour mixture.
4. Melt butter in a large heavy skillet over medium-high heat. Add pork; cook 3 minutes on each side or until browned.
5. Remove pork; stir in reserved port, scraping pan to loosen browned bits. Add cherries and shallots.
6. Reduce heat; cook 3 minutes, stirring frequently. Stir in broth; bring to a simmer.
7. Return pork to pan. Partially cover and cook 10 minutes.
8. Uncover and cook 12 minutes or until a meat thermometer inserted into thickest portion registers 155u0b0 (slightly pink), turning pork occasionally.
9. Cut into slices, and serve with sauce.

port wine, cherry, allpurpose, ground coriander, salt, black pepper, pork tenderloin, butter, shallots, chicken broth

Taken from www.food.com/recipe/pork-tenderloin-with-savory-cherry-port-sauce-232440 (may not work)