Serves 5 (2 medium slices/4 oz pork per serving)

Ingredients

• 1 pork tenderloin (500 g), trimmed
• 2 tsp dried thyme
• 1 tsp coriander
• ¼ tsp salt
• 1 tsp ground black pepper
• 1 tbsp balsamic vinegar, divided
• 1 tbsp olive oil, divided
• ½ cup shallots, thinly sliced
• 1 clove minced garlic
• 1½ cups roughly chopped pitted cherries (fresh or frozen)
• 5 sprigs fresh thyme
• 2 tsp brown sugar
• ½ cup red wine

Preparation

1. Preheat oven to 350°F.
2. In a small bowl, combine dried thyme, coriander, salt, pepper and 1 tsp balsamic vinegar and mix well.
3. Rub the spice and vinegar mixture over the pork tenderloin until evenly coated.
4. Heat 1½ tsp olive oil in large fry pan over high heat. Add pork and cook until browned on all sides, about 3 – 4 minutes per side. Remove from heat and transfer to an aluminum foil-lined baking sheet.
5. Bake until internal temperature reaches 145°F, about 15 – 20 minutes.
6. Meanwhile, heat the remaining 1½ tsp oil in a fry pan over medium heat.
7. Add the shallots, garlic and cherries. Cook until cherries and shallots are softened, about 5 – 8 minutes.
8. Add thyme, sugar, wine, and remaining 2 tsp balsamic vinegar.
9. Cook, stirring, until wine has almost evaporated and sauce is thickened, about 4 – 6 minutes. Remove thyme sprigs.
10. Remove pork from oven. Transfer to a cutting board and loosely cover with foil. Let stand for 10 minutes before slicing.
11. Serve pork with sauce and enjoy!

Nutritional analysis per serving: 310 calories, 10 g fat, 33 g protein, 16 g carbohydrate (14 g available carbohydrate), 2 g fibre, 226 mg sodium

My Viva Servings: 4 proteins

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