Pork Tenderloin with Spicy Cherry Sauce
Ingredients:
- 1-3/4 cup KC Masterpiece® Fajita Marinade, divided
- 1-1/4 pounds pork tenderloin, trimmed
- 3/4 cup minced red onion
- 2 tablespoons red currant jelly
- 1 tablespoon light brown sugar
- 1/3 cup dried cherries
- 1/4 cup chicken broth
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1/4 cup heavy cream
In a Glad® Zipper Bag, marinate the pork in 3/4 cup KC Masterpiece® Fajita Marinade.
For best results, do not marinate more that 4 hours. Remove pork from plastic bag, discarding marinade. Broil or grill pork to desired doneness.
In a non-stick skillet, sauté onion in remaining 1 cup of marinade. When onions are limp, stir in jelly and brown sugar. Heat until melted. Add cherries, broth, vinegar, and lemon juice. Heat until bubbling. Whisk in cream and cook several minutes—until thickened.
Serve sauce over sliced pork. Serve it with your favorite pasta.
Makes 4 servings, Sauce yield: 1-2/3 cups.
Tips and Substitutions
- Also try this recipe with chicken.
- Black cherry preserves or jellied cranberry sauce are good substitutes for the red currant jelly.
- Don't like cherries? Substitute dried cranberries.