Pork Tenderloin with Tart Cherry, Port, and Caraway Sauce

1. 1

   Preheat oven to 425 F.

2. 2

   Coarsely chop onion.

3. 3

   Pat pork dry and season with salt and pepper.

4. 4

   In an ovenproof large heavy skillet heat oil over moderately high heat until hot but not smoking and brown pork.

5. 5

   Transfer pork to a plate and in oil remaining in skillet cook onion over moderate heat, stirring, until golden.

6. 6

   Add Port, orange juice, and vinegar and simmer, stirring, 2 minutes.

7. 7

   Add fresh or frozen cherries, caraway seeds, pork, and any juices that have accumulated on plate and bring to a boil.

8. 8

   Transfer skillet to middle of oven and roast pork 30 minutes, or until a meat thermometer registers 155 F. Transfer pork to a cutting board and let stand, loosely covered with foil, 10 minutes.

9. 9

   While pork is standing, simmer sauce, stirring, until slightly thickened and reduced to about 1 1/2 cups.

10. 10

    Cut pork into 1/2-inch-thick slices and spoon sauce over it.

* Per serving · 4 servings · Values may vary.

No additional tips available.