Pork with Cherry Sauce



Pork with Cherry Sauce

1/4 cup all-purpose flour

1 pork tenderloin, cut into 1-inch slices and each pounded 1/4 inch thick

Coarse salt and pepper

3 tablespoons olive oil, divided

2 large shallots, thinly sliced (about 1 cup)

1/4 cup dry red wine

1/4 cup chicken broth

2 cups frozen cherries, thawed (12 ounces)

2 teaspoons finely grated peeled fresh ginger

Cooked polenta, for serving

Related: 20 Classic Comfort Food Recipes from Martha Stewart

1. Place flour in a shallow dish. Season pork with salt and pepper, then coat with flour, shaking off excess.

2. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.

3. Add remaining 2 tablespoons oil and shallots, and cook until softened, 6 to 8 minutes. Season. Add wine and broth and cook, stirring, until reduced by half, about 3 minutes. Add cherries and ginger and cook until softened, about 2 minutes. Return pork to pan along with any accumulated juices and cook until sauce has thickened slightly, 2 minutes. Serve over polenta.


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