Pork Tenderloins With Dried Cherry Sauce

Bitterness starts out small. An offense burrows its way into our hearts. We replay it in our minds, creating deep ruts that will be hard to build back up. We retell our hurts to any available listener, including each sordid detail. We enlist support, pushing us further into our resentment. We hear the offending person's name and cringe. We decipher the offense as intentional and our offender as full of spite. We look for other reasons, both real or imagined, to dislike our villain. With each new piece of information, we form another layer of bitterness. We fool ourselves into thinking no one will know, but anger and resentment have a way of seeping into everything. Resentment is like a beach ball we try to submerge in the water. No matter how valiant our efforts, it pops up with all its vitality, splashing everyone around.

Anne Peterson

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Caprial2	1	Servings

INGREDIENTS

1	c	Dry red wine
2		Shallots, chopped
3		Cloves garlic, chopped
1	c	Dried cherries
1	T	Chopped gingerroot
2	c	Rich Chicken Stock
2	T	Unsalted butter
1	t	Cracked black pepper
		Salt to taste
4		Pieces pork tenderloin, 6
		ounces each
1	t	Curry powder
		Salt and black pepper to
		taste
1	T	Vegetable oil

INSTRUCTIONS

For the sauce, place wine, shallots, garlic, cherries, and gingerroot
in a large saucepan. Over high heat, boil to reduce the mixture until
about 1/4 cup of wine remains, 4 to 5 minutes. Add chicken stock and
boil over high heat until reduced by half, about 5 minutes.  Puree the
reduced mixture in a blender or food processor until smooth.  Return it
to the saucepan and, over medium heat, whisk in butter and  season with
pepper and salt. Keep sauce warm while preparing the  tenderloins.  To
prepare the tenderloins, preheat the oven to 350 degrees. Season  the
tenderloins with curry powder, salt, and pepper. Set aside. Heat  oil
in a large, ovenproof saute pan until smoking hot. Add pork and  sear
on both sides, about 2 to 3 minutes total. Place pan in oven for  5 to
8 minutes for medium doneness, depending on the thickness of the
tenderloin. Remove from oven and allow to rest for a minute. Slice  the
pork and divide among 4 plates. Serve hot with the Dried Cherry  Sauce.
Serves four.  Converted by MC_Buster.  Per serving: 2102 Calories
(kcal); 70g Total Fat; (32% calories from  fat); 197g Protein; 133g
Carbohydrate; 652mg Cholesterol; 634mg  Sodium Food Exchanges: 0
Grain(Starch); 27 Lean Meat; 1 Vegetable; 8  Fruit; 8 Fat; 0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

A Message from our Provider:

“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2059 Calories From Fat: 575 Total Fat: 64.8g Cholesterol: 346.8mg Sodium: 625.8mg Potassium: 4187mg Carbohydrates: 258.9g Fiber: 9g Sugar: <1g Protein: 115.8g