- 1 1/4 lb pork tenderloin, silverskin removed
- About 1/2 cup unbleached all-purpose flour, for dredging
- Salt and freshly ground pepper
- 3 tsp olive oil, divided
- 2 Tbsp chopped shallots
- 1 clove garlic, minced
- 1/2 cup ruby port
- 1/4 cup chicken broth
- Pinch of salt
- 1/4 cup dried tart cherries
- 1 Tbsp butter
- Fresh basil ribbons for garnish
Red: Most red fruits and vegetables owe their color to lycopene, a phytochemical that helps protect against cell damage. Lycopene has been shown to reduce the risk of some cancers, like prostate and breast cancer, as well as heart disease.
Preheat oven to 350°.
Dredge pork in flour and season with salt and pepper. In a large nonstick frying pan over medium-high heat, add 2 teaspoons oil. When oil shimmers, add pork and cook until meat is golden brown on all sides, about 7 minutes. Place on a sheet pan, transfer to oven, and cook until pork registers about 143° on an instant-read thermometer, 15-20 minutes. Tent loosely with foil.
Add remaining 1 teaspoon of oil, shallots, and garlic to pan and cook until they begin to soften, about 1 minute. Add port, broth, salt, and cherries and cook until liquid is reduced by half, about 4 minutes. Season with salt and pepper and whisk in butter. Slice pork and serve with sauce and garnish with basil.
Nutrition per serving: 320 calories; 10g total fat (4g saturated); 490mg sodium; 21g carbohydrates; 1g dietary fiber; 5g sugar (0g added sugar); 30g protein