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cherry pepper port sauce w/ roast pork loin

(1 rating)
Recipe by
crystal rogers
mendocino, CA

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.

(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

  • 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
  • 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
  • 3 or 4
    red food coloring drops

How To Make cherry pepper port sauce w/ roast pork loin

  • 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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