I can't stress enough how delicious this meal was! With very little ingredients, I was able to whip up a dinner that looked (and tasted) a lot fancier than it was. I hope you enjoy this as much as we did. Thanks Everyday Food for another keeper!
Pork With Cherry Sauce
¼ c flour
1 pork tenderloin, cut into 1” slices and pounded to ¼” thick (I used pork chops)
3 T EVOO divided
2 large shallots, thinly sliced (1c)
¼ c red wine
2 c frozen cherries thawed
2 tsp grated ginger
Cooked polenta, for serving
Place flour in shallow dish. Season pork with salt and pepper, then coat with flour, shaking off excess. In large skillet, heat 1 T oil over medium-high. Working in batches, cook pork until browned and cooked through, 2 minutes per side. Transfer to a plate and tent loosely with foil. Add remaining 2 T oil and shallots and cook 6-8 minutes. Season, add wine and broth and cook, until reduced by half, 3 minutes. Add cherries and ginger and cook until softened, 2 minutes. Return pork to pan along with juices and cook until sauce has thickened slightly, 2 minutes. Serve over polenta.
Per serving (4) –