cherry pepper port sauce w/ roast pork loin
(1 rating)
I love this sauce on roast chicken and turkey too (in place of traditional cranberry sauce). I make a large batch when fresh cherries are available at roadside stands and freeze 2 cup containers for later use.
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(1 rating)
yield
6 -8
prep time
20 Min
cook time
1 Hr 30 Min
Ingredients For cherry pepper port sauce w/ roast pork loin
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2 cloveminced garlic
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1/4 cagave syrup (or honey)
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salt and pepper
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14 lb fresh bonless pork loin roast
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1 lbfresh cherries - pitted (i do this by hand)
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1 csugar
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1 cport wine
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10crushed cloves (ball end only)
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1/8 tspfresh grated nutmeg
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1 Tbspcoarse ground pepper
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1/8 cbalsamic vinegar
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1/4 ccornstarch
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3 or 4red food coloring drops
How To Make cherry pepper port sauce w/ roast pork loin
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1Combine garlic, agave, salt and pepper in small bowl. Rub on pork loin. Place in a shallow baking dish. Roast in a 325 degree oven for about 1 1/4 hr or until temp reaches 155 on meat thermometer.
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2Combine cherries,sugar, port, cloves, nutmeg and pepper in saucepan over med heat. Reduce heat and simmer uncovered for about 30 minutes (cherries should be tender but not mush).
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3Wisk balsamic vinegar and cornstarch. Add food coloring. Stir corstarch mikture into cooking cherries, stirring constantly two minutes to thicken.
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4Let pork loin rest for 10 minutes. Slice and place on serving dish. Top with cherry sauce. Serve more sauce with pork.
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Categories & Tags for Cherry Pepper Port Sauce w/ Roast Pork Loin:
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