Pork with Tart Balsamic Cherries

With only two people in the house, Matt and I have to think when we are shopping and planning meals how we are going to use ingredients that come in larger sizes without a lot of waste. Can something be used in more than one meal that week, like a whole chicken? Should we make a larger dish and have leftovers for lunches? Can we cut it up and freeze the rest to use later?

We did the later with a pork tenderloin that we picked up last week. Matt weighed it and cut it into three pieces, each piece enough for two servings. So, that way we were only cooking exactly what we needed. This is great if you are watching your calories, because there are no leftovers to tempt you into a second helping.

This dish really felt like a special night dinner, even though Matt prepared it quickly in one pan. The tartness of the cherries, along with the depth of the balsamic, adds so much flavor to the pork. You definitely want to use tart, not sweet cherries, in this dish.

Pork with Tart Balsamic Cherries

1/2 T olive oil
8 oz pork tenderloin, cut into 4 medallions
1/2 c sliced yellow onion
1/2 c dried tart cherries
2 T balsamic vinegar
1 t Dijon mustard

In a skillet, heat the oil over medium high heat. Add the pork cook on one side for about 4 minutes. Flip the pork over and add the remaining ingredients. Cover, reduce heat to low and cook for about another 10 minutes, until the pork is cooked through and the onions and cherries have soften. Uncover and simmer until the sauce is reduced and thickened to a consistency you like.

2 servings
322 calories per serving.

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