Recipes Ingredients Meat & Poultry Pork Recipes Pork with Cherry Sauce 2.9 (45) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 25 mins Servings: 4 The deep flavor of cherries and wine pairs perfectly with pork tenderloin in this sweet-and-savory dinner. Ingredients ¼ cup all-purpose flour 1 pork tenderloin, cut into 1-inch slices and each pounded ¼ inch thick Coarse salt and pepper 3 tablespoons olive oil, divided 2 large shallots, thinly sliced (about 1 cup) ¼ cup dry red wine ¼ cup chicken broth 2 cups frozen cherries, thawed (12 ounces) 2 teaspoons finely grated peeled fresh ginger Cooked polenta, for serving Directions Place flour in a shallow dish. Season pork with salt and pepper, then coat with flour, shaking off excess. 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. 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. Romulo Yanes Rate it Print