Pork Tenderloin with Savory Cherry-Port Sauce

3/4 C. Port or other sweet red wine
3/4 C. dried tart cherries
3 T. all-purpose flour
1/2 t. ground coriander
1/4 t. salt
1/4 t. black pepper
1-1/2 lb pork tenderloin
1 T. butter
2 T. finely chopped shallots
1 C. chicken broth

1. Place port in a 1 C. glass measure and microwave on high 20 seconds or until very warm.  Combine port and cherries; cover and let stand 10 minutes or until soft.  Drain cherries in a colander over a bowl, reserving port.

2. Combine flour, coriander, salt and pepper in a shallow dish.  Dredge pork in flour mixture.  Melt butter in a large heavy skillet over medium-high heat.  Add pork; cook 3 minutes on each side or until browned.  Remove pork; stir in reserved port, scraping pan to loosen browned bits.  Add cherries and shallots.  Reduce heat; cook 3 minutes, stirring frequently.  Stir in broth; bring to a simmer.

3. Return pork to pan.  Partially cover and cook 10 minutes. Uncover and cook 12 minutes or until meat thermometer inserted into thickest portion registers 155, turning pork occasionally.  Cut into slices, and serve with sauce.

Serving size: 3 oz pork with 2 T. sauce
Calories: 220, Fat: 4.9g, Protein: 25.5g, Carbs: 18.5g, Fiber:.9g, Sodium: 258mg