Cathy Wolz
This week’s elegant Health-e-Recipe – Pork Tenderloin with Pomegranate Cherry Sauce – 
shows you how smaller servings of red meat can be totally satisfying when cooked with plenty of cancer-fighting flavors.
A lean cut of pork, tenderloin absorbs the fruity flavors of cherry and pomegranate, both rich in protective phytochemicals, in an easy-to-make sauce. Shallots, a cancer-preventive member of the onion family, plus healthful thyme and mustard are simmered together in fat-free, reduced sodium chicken broth and the pomegranate-cherry duo.
Gently cooking the meat in this sauce yields a satisfying dish that goes great with other cancer-fighting foods filling at least two-thirds of your plate, like steamed spinach, carrots and broccoli plus a whole grain like wild or brown rice. That’s the New American Plate model for your meals that AICR recommends.
For more excellent cancer-fighting recipes, visit the AICR Test Kitchen. Click here to subscribe to our weekly Health-e-Recipe.
