Cherry Pepper Port Sauce w/ Roast Pork Loin

crystal rogers

By
@ckrogers

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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Comments:

Serves:

6-8

Prep:

20 Min

Cook:

1 Hr 30 Min

Ingredients

2 clove
minced garlic
1/4 c
agave syrup (or honey)
salt and pepper
1
4 lb fresh bonless pork loin roast
1 lb
fresh cherries - pitted (i do this by hand)
1 c
sugar
1 c
port wine
10
crushed cloves (ball end only)
1/8 tsp
fresh grated nutmeg
1 Tbsp
coarse ground pepper
1/8 c
balsamic vinegar
1/4 c
cornstarch
3 or 4
red food coloring drops

Directions Step-By-Step

1
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.
2
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).
3
Wisk balsamic vinegar and cornstarch. Add food coloring. Stir corstarch mikture into cooking cherries, stirring constantly two minutes to thicken.
4
Let 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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