June 18, 2017
Dinner, Main Dish, Pork,
Loins, Fruit, Cherry, North American, Quick Meals, Fall/Autumn, Sunday Dinner, Weeknight Meals, Stove Top, Gluten-Free, High Protein, No Eggs, Non-Dairy, Wine, Herbs, Spring more
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"This is out of the July 2017 Cooking Light Magazine. It says to try a Merlot or Cabernet for the wine, or sub in unsalted chicken stock."
Heat oil in a large skillet over medium-high. Add pork slices; cook 2 minutes on each side. Remove pork from pan; keep warm.
Increase heat to high. Add 2 teaspoons thyme to drippings in pan; cook 30 seconds. Add wine, salt and pepper; cook 2 minutes or unit liquid almost evaporates, scraping pan to loosen browned bits. Add stock and preserves; cook 8 minutes or until reduced to about 1/2 cup, stirring occasionally. Spoon cherry mixture evenly over pork; sprinkle with remaining 1 teaspoon thyme.
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Very good -- made as directed except instead of the wine I used chicken broth. Served with salad and sautéed zucchini. A very good meal. Thanks for sharing!