Pork Tenderloin with Cherry Cognac Sauce

3/4 cup chicken broth 1/4 cup Cognac or Brandy 1/2 cup Chukar® Dried Cherries, any variety 1 teaspoon fresh thyme leaves Dash ground allspice One pork tenderloin, 12-16 ounces 1 teaspoon olive oil 2 tablespoons minced shallot or sweet onion 1/4 cup half-and-half

from Chukar Cherries - www.chukar.com

Pork Tenderloin with Cherry Cognac Sauce (continued)

In a small heavy saucepan, combine broth, Cognac, dried cherries, thyme and allspice. Cover and simmer over low heat until cherries are plump, about 10 minutes. Heat olive oil in large non-stick skillet over medium-high heat. Add pork and cook until brown, about 5 minutes per side. Season pork with salt and pepper. Add shallot to skillet and stir 30 seconds. Stir in cherry mixture and bring to boil. Add half-and-half, cover and simmer over low heat until pork is cooked through and sauce is reduced to sauce consistency, about 15 to 20 minutes. Transfer to platter. Yields 4 to 6 servings. Rich and delicious...

from Chukar Cherries - www.chukar.com