Tenderloin with Cherry Sauce

SUBMITTED BY: Taste of Home Test Kitchen

"You can find dried cherries near dried cranberries at your local supermarket. Substitute dried cranberries if desired."

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USMETRIC

In a small bowl, combine the cornstarch, cranberry juice and mustard until smooth; set aside. Sprinkle pork with lemon-pepper. In a large skillet, cook pork in butter for 4-5 minutes on each side or until no longer pink. Remove pork and keep warm.
Stir cornstarch mixture and add to the skillet. Bring to a boil. Add cherries and preserves; cook and stir for 2 minutes or until thickened. Return pork to the pan; cook for 2 minutes or until heated through.

Nutritional Analysis: 1 serving equals 477 calories, 15 g fat (7 g saturated fat), 118 mg cholesterol, 451 mg sodium, 50 g carbohydrate, 1 g fiber, 35 g protein.

Reviewed on Oct. 11, 2007 by CHEFLYNNS

I used 3 thick pork chops instead of the tenderloin and it worked very well. The cook time... MORE

Reviewed on Jan. 7, 2007 by BRANTLEY75

Great sauce! I substituted OJ for the juice and used 'cherry flavored cranberries' that I had... MORE

Reviewed on Oct. 30, 2006 by Jennifer

My family loved this recipe... I made one small adjustment. I substituted Apricot Preserves,... MORE