Ingredients Jump to Instructions ↓

  1. 1 (1-pound) pork tenderloin, trimmed

  2. 1/2 teaspoon salt

  3. 1/4 teaspoon freshly ground black pepper

  4. 1 tablespoon olive oil

  5. 1/2 cup pomegranate juice

  6. 1/3 cup dried sweet cherries

  7. 1/4 cup dry red wine

  8. 1/4 cup balsamic vinegar

  9. 1 teaspoon cornstarch

  10. 1 teaspoon water

  11. 1 tablespoon

Instructions Jump to Ingredients ↑

  1. Cut pork crosswise into 12 (1-inch-thick) pieces. Sprinkle both sides of pork with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 4 minutes on each side or until done. Remove pork from pan; keep warm.

  2. Add juice, cherries, wine, and vinegar to pan; bring to a boil. Reduce heat to medium; cook 2 minutes. Combine cornstarch and 1 teaspoon water in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Remove pan from heat. Add butter, stirring until butter melts. Return pork to pan, turning to coat.


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