cherry pepper port sauce w/ roast pork loin
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.
prep time
20 Min
cook time
1 Hr 30 Min
method
---
yield
6-8 serving(s)
Ingredients
- 2 cloves minced garlic
- 1/4 cup agave syrup (or honey)
- - salt and pepper
- 1 - 4 lb fresh bonless pork loin roast
- 1 pound fresh cherries - pitted (i do this by hand)
- 1 cup sugar
- 1 cup port wine
- 10 - crushed cloves (ball end only)
- 1/8 teaspoon fresh grated nutmeg
- 1 tablespoon coarse ground pepper
- 1/8 cup balsamic vinegar
- 1/4 cup cornstarch
- 3 or 4 - red food coloring drops
How To Make cherry pepper port sauce w/ roast pork loin
-
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.
-
Step 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).
-
Step 3Wisk balsamic vinegar and cornstarch. Add food coloring. Stir corstarch mikture into cooking cherries, stirring constantly two minutes to thicken.
-
Step 4Let pork loin rest for 10 minutes. Slice and place on serving dish. Top with cherry sauce. Serve more sauce with pork.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes