Ingredients
1/4 cup all-purpose flour
1 pork tenderloin, cut into 1-inch slices and each pounded 1/4 inch thick
Coarse salt and pepper
3 tablespoons olive oil, divided
2 large shallots, thinly sliced (about 1 cup)
1/4 cup dry red wine
1/4 cup chicken broth
2 cups frozen cherries, thawed (12 ounces)
2 teaspoons finely grated peeled fresh ginger
Cooked polenta, for serving
Preparation
Place flour in a shallow dish. Season pork with salt and pepper, then coat with flour, shaking off excess.
In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
Add remaining 2 tablespoons oil and shallots, and cook until softened, 6 to 8 minutes. Season. Add wine and broth and cook, stirring, until reduced by half, about 3 minutes. Add cherries and ginger and cook until softened, about 2 minutes. Return pork to pan along with any accumulated juices and cook until sauce has thickened slightly, 2 minutes. Serve over polenta.
