*This recipe is from the Oct/Nov 2005 issue of Taste of Home's Light and Tasty magazine. I ran their nutrtion info through the points calculator at WW.com, so the points are accurate. Colette
Prep/Total Time: 30 minutes~Yield:6 servings
1 cup dried cherries or cranberries 1 cup apple cider or juice, divided 2 pounds pork tenderloin, cut into 1/4 inch slices 1 teaspoon butter 1 teaspoon olive oil 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 cup balsamic vinegar
In a small saucepan, bring cherries and 1/3 cup cider to a boil. Remove from heat; cover and let stand.
In a large nonstick skillet over medium heat, cook pork in butter and oil for 3-4 minutes on each side or until juices run clear. Sprinkle with salt and pepper. Remove and keep warm. In the same skillet, bring the vinegar and remaining cider to a boil; cook until liquid is reduced by half. Stir in cherry mixture; heat through. Return pork to the pan; turn to coat.
Nutrition Info
1 serving=1/6 recipe
305 calories 7 g fat 2 g fiber
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!