Ingredients Jump to Instructions ↓

  1. 1 cup dried cherries or cranberries

  2. 1 cup apple cider or juice, divided

  3. 2 pounds pork tenderloin, cut into 1/4-inch slices

  4. 1 teaspoon butter

  5. 1 teaspoon olive oil

  6. 1/2 teaspoon salt

  7. 1/8 teaspoon pepper

  8. 1/4 cup balsamic vinegar

Instructions Jump to Ingredients ↑

  1. In a small saucepan, bring cherries and 1/3 cup cider to a boil. Remove from the heat; cover and let stand. In a large nonstick skillet over medium heat, cook pork in butter and oil for 3-4 minutes on each side or until juices run clear. Sprinkle with salt and pepper. Remove and keep warm. In the same skillet, bring the vinegar and remaining cider to a boil; cook until liquid is reduced by half. Stir in cherry mixture; heat through. Return pork to the pan; turn to coat. Yield: 6 servings.


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