Thanksgiving is only seven days away -- which means that between now and next Thursday, we'll be spending a lot of extra time in the kitchen (and we bet you will, too). With that thought in mind, we've dedicated this entire week to making the fastest, freshest meals from the Everyday Food December issue. Today, Sarah Carey is sauteing pork cutlets in a cherry-and-shallot sauce. The result is a vibrant meal that looks far too stunning to be this simple. Did we mention that it takes just 25 minutes from start to finish? It's true. Try out this easy dinner tonight and have plenty of time left over to get a head start on the holiday!
Want to get a head start on dinner?
- 1/4 cup all-purpose flour
- 1 pork tenderloin, cut into 1-inch slices and each pounded 1/4 inch thick
- Coarse salt and pepper
- 3 tablespoons olive oil, divided
- 2 large shallots, thinly sliced (about 1 cup)
- 1/4 cup dry red wine
- 1/4 cup chicken broth
- 2 cups frozen cherries, thawed (12 ounces)
- 2 teaspoons finely grated peeled fresh ginger
- Cooked polenta, for serving