Some cooks are intimidated by long recipe titles. Don't let this one stop you from trying it. It came from Cooking Light and it's a winner! Try serving it over couscous (the pasta so nice, they named it twice).
1 c. ruby port or other sweet red wine
1/3 c. dried sweet cherries
4 t. seedless raspberry jam
1 t. Dijon mustard
1 T. vegetable oil
1 ½ lbs. pork tenderloin, trimmed
½ t. salt
¼ t. black pepper
1 T. butter
1. Combine first 4 ingredients
2. Heat oil in large nonstick skillet over low heat for 2 minutes. Cut the pork crosswise into 16 pieces. Sprinkle evenly with salt and pepper.
3. Place pork in pan; cook 4 minutes on each side or until golden brown. Remove pork from pan. Stir in wine mixture, scraping to loosen browned bits. Increase heat to high; bring to a boil. Cook until reduced to ½ cup (about 3 minutes). Remove from heat. Stir in butter with a whisk. Serve sauce over pork.