Pork Tenderloin with Pomegranate Cherry Sauce

One of the nice things about being a food writer is the enormous number of recipes that cross my desk. One of my sources for recipes each month is the American Institute for Cancer Research. I can’t begin to count all of the recipes from the AICR that we have tried.

This month, a pork tenderloin recipe caught my eye. Pork, of course mixes well with many other ingredients. It goes well with a wide variety of vegetables and fruit among them.

In this particular recipe, pork is combined with cherries and pomegranate. I’m curious to see how it turns out since just recently we prepared some pheasant in a barbecue sauce that contained cherries. The result was rather tasty, so I’m assuming the cherries will do the same for the tenderloin.

Pork Tenderloin with Pomegranate Cherry Sauce
½ cup dried tart cherries
¾ cup pomegranate juice, divided
1 pound pork tenderloin
4 teaspoons canola oil
½ cup fat-free reduced-sodium chicken broth
¼ cup finely chopped shallots
1 teaspoon dried thyme
1 tablespoon coarse seed mustard
2 teaspoons unsalted butter (optional)
Salt and ground black pepper
Place cherries in small bowl. Add ½ cup pomegranate juice and let sit until cherries are plump, about 20 minutes. Drain, setting fruit aside and reserving liquid.
Cut tenderloin crosswise into 8 pieces. Using your palm, gently flatten each piece to an even thickness.
Heat oil in large skillet over medium-high heat. Add pork and cook until it is browned on both sides, turning meat once, about 6 minutes in all. When instant read thermometer reads 150 degrees or meat resists slightly when pressed with your finger, remove it to plate, cover loosely with foil, and set aside.
Pour broth into the pan. As it boils, use wooden spatula to scrape up all browned bits. When broth is reduced by half, 4 to 5 minutes, add cherries, shallots, pomegranate juice and reserved juice from soaking, thyme and mustard. Simmer vigorously until liquid is reduced by one-third, 4 to 5 minutes. Return meat and any juices that have collected to pan and cook until meat is barely pink in the center or instant read thermometer registers 160 degrees. Season with salt and pepper to taste. Place 2 pieces of tenderloin on each of 4 dinner plates. If using, swirl butter into sauce until it melts. Spoon sauce over meat. Serve immediately.
Note: If the tenderloin has a silverskin membrane, remove it or at the meat counter, ask the butcher to do it for you.
Yield: Serves 4.
Approximate nutritional analysis per serving: 238 calories, 5 grams fat (4 grams saturated), 43 grams carbohydrates,
7 grams protein, 6 grams dietary fiber, 155 milligrams sodium.