Lamb Tenderloin With Savory Cherry Port Sauce

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2/3 cup port wine or 2/3 cup other sweet red wine
• 3/4 cup dried tart cherry
• 3 tablespoons all-purpose flour
• 1/2 teaspoon ground coriander
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 lbs lamb tenderloin, trimmed
• 1 tablespoon butter
• 2 tablespoons finely chopped shallots
• 1 cup reduced-sodium fat-free chicken broth

Recipe

• 1 place port in a 1-cup glass measure. microwave at high 20 seconds or until very warm.
• 2 combine port and cherries; cover and let stand 10 minutes or until soft. drain cherries in a colander over a bowl, reserving port.
• 3 combine flour, coriander, salt, and pepper in a shallow dish. dredge lamb in flour mixture.
• 4 melt butter in a large heavy skillet over medium-high heat. add lamb; cook 3 minutes on each side or until browned.
• 5 remove lamb; stir in reserved port, scraping pan to loosen browned bits. add cherries and shallots.
• 6 reduce heat; cook 3 minutes, stirring frequently. stir in broth; bring to a simmer.
• 7 return lamb to pan. partially cover and cook 10 minutes.
• 8 uncover and cook 12 minutes or until a meat thermometer inserted into thickest portion registers 155° (slightly pink), turning lamb occasionally.
• 9 cut into slices, and serve with sauce.