Pork Tenderloin with Savory Cherry Port Sauce

2/3 cup port or other sweet red wine
3/4 cup dried tart cherries
3 tbsp. flour
1/2 tsp. coriander
1/4 tsp. salt
1½ lbs. pork tenderloin, trimmed
1 tbsp. butter
2 tbsp. finely chopped shallots
1 cup chicken broth

Place port in a 1-cup glass measure. Microwave at 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.

Combine flour, coriander, and salt 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.

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

6 servings