Recipe by Boomette
I tried this recipe yesterday. I used dried cranberries instead of cherries. They were cheaper. It's from Cooking Light. This recipe is a hearty meal for 2. I used 1 whole pork tenderloin and it gives more.
Top Review by MizEmerilLagasse
This was fantastic!!!!! It was even better than I thought it would be. Totally perfect, well balanced flavors that make you hungry for more. I made for a small dinner that my clients wanted catered, and there wasn't a plate at the end of the meal that didn't look nearly licked clean. I made this with WiGal's Potato Croquettes for the Zaar Stars Tag. Thank so much for sharing!
- 2 tablespoons all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 8 ounces pork tenderloin, cut crosswise into 1/4-inch-thick slices
- 3⁄4 cup apple juice
- 1⁄2 cup reduced-sodium fat-free chicken broth
- 1⁄2 cup dried cherries or 1⁄2 cup dried cranberries
- 1 tablespoon Dijon mustard
- 1 tablespoon apple jelly
- olive oil flavored cooking spray
- 2 tablespoons green onions, minced
Directions See How It's Made
- Combine first 3 ingredients in a heavy-duty, zip-top plastic bag. Add pork slices. Seal bag; shake well. Remove pork from bag, shake off excess flour.
- Combine apple juice and next 4 ingredients in a 2-cup glass measure; set aside.
- Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add pork; cook 1 minute on each side or until browned. Remove pork from pan.
- Add apple juice mixture to pan; bring to a boil, scrapping pan to loosen browned bits. Cook 5 minutes or until sauce is slightly thickened. Return pork to pan, reduce heat and cook 1 minute. Sprinkle with green onions.