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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Rating:
★★★★★ 1 vote
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

Step-By-Step

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.

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).

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

4Let pork loin rest for 10 minutes. Slice and place on serving dish. Top with cherry sauce. Serve more sauce with pork.

About this Recipe