Difficutly: very easy
Time: 5 Min
Portion: 4 servings
Ingredients:
1 (1 lb) pork tenderloin, trimmed
1/2 tsp salt
1/4 tsp black pepper
1 tbs olive oil
1/2 cup pomegranate juice
1/3 cup dried sweet cherries
1/4 cup dry red wine
1/4 cup balsamic vinegar
1 tsp cornstarch
1 tsp water
1 tbs butter
Directions:
Cut pork crosswise into 12 (1 inch thick) pieces. sprinkle both sides with salt and pepper. Heat oil in a large non stick skillet over medium-high, add pork to pan, cook 4 mins each side or until done, remove from pan and keep warm.
Add juice, cherries, wine and vinegar to pan, bring to a boil. Reduce heat to medium, cook 2 mins. Combine cornstarch and 1 tsp water in a small bowl. Add cornstarch mix to pan, bring to boil, cook 1 min stirring constantly. Remove pan from heat, add butter and return pork to pan, turning to coat.