- 1/3 cup cherry preserves
- 2 Tablespoons chopped fresh cilantro, divided
- 2 Teaspoons ancho (pasilla) chile powder
- 1 Teaspoon sugar
- 1/8 teaspoon ground cinnamon
- 2 Tablespoons balsamic vinegar
- 2 Teaspoons fresh lemon juice
- 1 Teaspoon cornstarch
- 1 Pound pork tenderloin (about 1 pound)
- 1/4 Teaspoon salt
- 1/4 Teaspoon black pepper
- 4 Teaspoons canola oil
- 1/3 Cup sliced almonds
- 1/2 Cup white wine* or white grape juice, divided
- 1/2 Cup California raisins
In a jar or container with a tight-fitting lid, combine cherry preserves, 1 tablespoon cilantro, ancho chile powder, sugar, cinnamon, vinegar, lemon juice and cornstarch. Set aside.
Slice pork tenderloin crosswise into 1-inch thick slices. Place slices in heavy-duty reclosable plastic bag and pound with meat mallet or small pan until about 3/4-inch thick. Sprinkle with salt and pepper.
Heat oil over medium heat in large non-stick skillet. Add almonds and cook for 2 to 3 minutes or until lightly browned. Remove with slotted spoon and set aside to cool. Leave remaining oil in pan and add pork medallions; cook for 2 minutes over medium heat, turning once. Pour in 1/4 cup wine and continue cooking for 6 minutes more, turning once, until pork is done.
Shake jar with preserve mixture and add to skillet. Stir in raisins and cook over medium heat until sauce thickens, about 1 minute. Add remaining wine and quickly glaze pork with sauce. Arrange immediately on serving platter; sprinkle with toasted almonds and remaining cilantro. Serve at once.
Note: Riesling is preferred white wine.