Thursday, October 9, 2014

Cherry-Port Glazed Pork Tenderloin

I love pork in the fall. This roast was especially easy to make and full of flavor.

Serves 12 ( 3 oz. pork = 5 points +)

  • 3/4 c. ruby port ( or any red wine)
  • 1/2 c. cherry preserves
  • 1 tsp. chopped fresh thyme
  • 1 tsp. garlic powder
  • 1-1/4 tsp. salt
  • 1/2 tsp. pepper
  • 1 ( 3 lb.) boneless pork loin
  • 1 T. olive oil

Preheat oven to 425.
Bring port to a boil and cook until reduced to 2 T. ( about 10 minutes). Stir in cherry preserves; cook 1 minute. Remove from heat and stir in thyme.

Combine garlic powder, salt, and pepper. Rub over pork.
Heat oil in a cast iron ( or nonstick ) pan. Brown pork on all sides. Place cast iron pan in the oven (if you don't have a cast iron pan, transfer pork to a jelly roll pan ). Cook for 20-30 minutes or until thermometer registers 135 degrees. Let stand 10 minutes before slicing.

"Cooking Light"


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