*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