You can use fresh pitted cherries in this easy recipe; or look for canned or frozen sweet cherries. Look over every cherry to make sure the pit is removed before making the sauce.
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
- 1 pound pork tenderloin
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3 Tbsp. flour
- 2 Tbsp. olive oil
- 1 Tbsp. butter
- 1/2 cup apple juice
- 1 Tbsp. Dijon mustard
- 1 cup cherries, halved and pitted
Preparation:
Cut pork crosswise into 1" slices. Place on sheet of waxed paper; cover with another sheet of waxed paper. Using a meat mallet or rolling pin, gently pound each piece of meat until 1/2" thick. Sprinkle with salt, pepper, and flour on both sides.
Heat olive oil and butter in large nonstick skillet and add pork tenderloins. Cook for 5-6 minutes, turning once, or until pork is slightly pink in center and internal temperature registers 155 degrees F. Remove pork from skillet and place on serving platter; cover with foil.
Add apple juice and mustard to skillet; cook and stir over medium high heat until sauce thickens and bubbles. Add cherries; cook and stir for 2 minutes longer. Return pork to skillet for 1 minute to heat through; then serve. 4 servings
