Under 30 Minutes

Pork with Cherry Sauce

  • Prep:
  • Total Time:
  • Servings: 4
Pork with Cherry Sauce

Photography: Romulo Yanes

Source: Everyday Food, December 2013


  • 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


  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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