Cherry Pepper Port Sauce w/ Roast Pork Loin

crystal rogers


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 vote

20 Min
1 Hr 30 Min


  • 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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