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Roasted Pork Tenderloin with Balsamic Port Sauce

Servings = 6 | Serving size =4 ounces pork, 3 tablespoon sauce

This recipe can be multiplied by 2.

Keeps well in the refrigerator for about 2 days but reheat the sauce gently.

Serve with Plain Mashed Potatoes

AND

Serve with Parmesan Squash or Herbed Zucchini or Green Beans with Red Onion or Candied Carrots or Roasted Tomatoes

Place oil in sauce pan over medium-high heat. Add the onion and garlic and cook slowly until soft. Do not allow the garlic to turn brown.

Add the dried cherries, port, balsamic vinegar and chicken stock. Reduce the heat to medium and cook, reducing the sauce to about 1/2 cup. The remaining sauce should be a thick glaze.

Scrape into a blender and blend until smooth. Add sour cream and milk and blend. Return to pan and heat through.

This may be made ahead and stored a few days. When reheating, add a couple of tablespoons of water if the sauce becomes too thick. There should be about 1 cup (approx. 3 Tbsp. per serving).

Preheat oven to 425°F.

Put the whole pork tenderloins in a roasting pan and place the pan in the preheated oven. Reduce heat to 375°F.

Roast for about 15 minutes and begin checking the temperature of the pork. When it reaches 140°F – 145°F, remove the pork and let itrest on the counter for about 5 minutes. The roasting time should be about 20 – 25 minutes.

Slice into small medallions and serve 4 ounces of medallions on top of 3 tablespoons sauce.

Nutrition Facts

Serving size: 4 ounces pork | Servings 6

Calories 208 | Calories from Fat 56

Amount Per Serving (% Daily Value)

Total Fat 6g (10%) | Saturated Fat 2g (12%)

Monounsaturated Fat 2g | Trans Fat 0g

Cholesterol 79 mg (26 %) | Sodium 277 mg (12 %)

Total Carbohydrates 6g (2%) | Sugars 3g

Dietary Fiber 0g (1%) | Protein 26g

Vitamin A 2% | Vitamin C 4 % | Calcium 3% | Iron 9%

Vitamin K 0 mcg  | Potassium  536 mg | Magnesium  34 mg