Cherry Pepper Port Sauce w/ Roast Pork Loin
Family Tested & Approved
agave syrup (or honey)
4 lb fresh bonless pork loin roast
fresh cherries - pitted (i do this by hand)
crushed cloves (ball end only)
fresh grated nutmeg
coarse ground pepper
3 or 4
red food coloring drops
Combine 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.
Combine 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).
Wisk balsamic vinegar and cornstarch. Add food coloring. Stir corstarch mikture into cooking cherries, stirring constantly two minutes to thicken.
Let pork loin rest for 10 minutes. Slice and place on serving dish. Top with cherry sauce. Serve more sauce with pork.
Last Updated: Wed, Jul 25, 2012