Source: dLife

Tender slices of pork topped with a wine, pear, and dried cherry sauce.

Servings

6 oz Pork, tenderloin, lean, raw
1 tsp fresh thyme , snipped (or 1/4 tsp ground thyme)
0.5 tsp fresh rosemary , snipped (or 1/8 tsp dried rosemary, crushed)
0.12 tsp salt
0.12 tsp black pepper
1.5 tsp olive oil
1 medium pears , peeled, cored, and coarsely chopped
1 oz maple syrup
0.5 oz dried tart cherries , halved
0.5 oz apple juice (or dry white wine)

1 Trim fat from meat and cut meat into 1/4 inch slices.
2 Combine thyme, rosemary, salt, and pepper. Sprinkle over both sides of meat.
3 In a large nonstick skillet, cook meat in hot oil over medium heat for 3 to 4 minutes or until meat is slightly pink in center.
4 Remove meat from skillet. Cover and keep warm.
5 Combine pear, maple syrup, dried cherries, and wine in the same skillet and bring to a boil.
6 Reduce heat and boil uncovered for about 3 minutes or just until pear is tender.
7 Return meat to skillet. Heat thoroughly.
8 Place the meat on dinner plates. Spoon the pear mixture over the meat.

For 4 servings, cook the meat half at a time adding more oil if necessary.