Pork tenderloin with cherry-Cabernet sauce | Recipes | WW USA

Ingredients

• Uncooked lean pork tenderloin
• 1 pound(s), trimmed
• Olive oil
• 1 tsp
• Paprika
• 2 tsp, smoked
• Table salt
• ½ tsp
• Red wine
• 5⅓ fl oz, (2/3 cup), Cabernet or other dry red wine
• Reduced sodium chicken broth
• ½ cup(s)
• Dried cherries
• ¼ cup(s), tart, chopped
• Dark brown sugar
• 3 Tbsp
• Scallions
• 2 medium, finely chopped
• Unsweetened frozen sour red cherries
• 1 cup(s), thawed, dark cherries, coarsely chopped
• Balsamic vinegar
• 1 Tbsp
• Ground allspice
• ⅛ tsp
• Water
• 1 Tbsp, cold
• Cornstarch