Directions:
- Place pork and vinaigrette in pie dish; turn to coat. Let stand 10 minutes.
- Melt butter in heavy medium skillet over medium heat. Using tongs, lift pork from marinade; shake off excess. Transfer pork to skillet, reserving marinade in dish. Sprinkle pork with pepper. Sauté until brown, about 3 minutes per side. Transfer pork to plate. Add shallot to skillet; stir until softened, about 1 minute. Add broth, cherries and reserved marinade; bring to boil, scraping up browned bits. Return pork to skillet. Simmer until pork is cooked through, cherries are tender and sauce is slightly reduced, about 2 minutes per side. Season with salt and pepper. Transfer pork to plates; top with sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 377.75 Kcal (1582 kJ) | ||
| Calories from fat | 165.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.37g | 28% | |
|---|---|---|---|
| Cholesterol | 90.89mg | 30% | |
| Sodium | 2271.91mg | 95% | |
| Potassium | 696.59mg | 15% | |
| Total Carbs | 21.97g | 7% | |
| Sugars | 10.79g | 43% | |
| Dietary Fiber | 2.46g | 10% | |
| Protein | 28.17g | 56% | |
| Vitamin C | 6mg | 10% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.2mg | 12% | |
| Calcium | 39.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 116.88 Kcal (489 kJ) | ||
| Calories from fat | 51.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.68g | 28% | |
|---|---|---|---|
| Cholesterol | 28.12mg | 30% | |
| Sodium | 702.96mg | 95% | |
| Potassium | 215.54mg | 15% | |
| Total Carbs | 6.8g | 7% | |
| Sugars | 3.34g | 43% | |
| Dietary Fiber | 0.76g | 10% | |
| Protein | 8.71g | 56% | |
| Vitamin C | 1.9mg | 10% | |
| Iron | 0.7mg | 12% | |
| Calcium | 12.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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