Pork With Cherry Sauce

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) –

343 cal

15g fat

31g pro

21g carbs

2g fiber