Pork is an excellent source of thiamin, a vitamin critically linked to energy production. Having cherries to cook with in the middle of winter has become a great treat. Dried cherries are usually found in the dried fruit section of the supermarket. This
INGREDIENTS (for 2 servings):
- 1/2 cup low-salt chicken broth
- 3 tablespoons brandy
- 3 1/2 tablespoons dried tart cherries
- 1/8 teaspoon dried thyme
- 1 pinch ground allspice
- 1/2 pound pork tenderloin cut into 1-inch thick slices
- 2 teaspoons unsalted butter
- 1 shallot, minced
- 3 tablespoons evaporated skim milk
- Salt and freshly ground black pepper to taste
PREPARATION:
Combine the chicken broth, brandy, cherries, thyme, and allspice in a small, heavy saucepan. Cover and simmer over low heat until the cherries are plump and tender, about 10 minutes.
Place the pork between two sheets of plastic wrap and pound until 1/2 inch thick.
Melt the butter in a large, heavy skillet over medium-high heat. Season the pork with a little salt and freshly ground black pepper and cook until just brown, about 1 1/2 minutes per side. Transfer the pork to a plate.
Add the minced shallot to the skillet and stir for 30 seconds. Stir in the cherry mixture and bring to a boil. Add the milk and simmer until the mixture reduces to a saucelike consistency, about 4 minutes. Season the sauce lightly with salt and freshly ground black pepper.
Return the pork and any juices on the plate to the skillet. Simmer until the pork is cooked through, about 1minute. Transfer to a platter and serve.