Seared Tenderloin With Cherry-Balsamic Sauce

1. 1

   1 tbsp Red Wine (or port wine

2. 2

   Heat a skillet with enough EVOO to barely cover the bottom of the pan. Add pork and cook 4 min each side. Remove the chop and set aside (cover with foil

3. 3

   Add the shallot to skillet and cook 1 min.

4. 4

   Stir in cherries and cook briefly before adding the chicken broth to the pan

5. 5

   Add balsamic, wine, and sugar - reduce to a simmer until the sauce thickens - drizzel over pork

* Per serving · 4 servings · Values may vary.

No additional tips available.