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Pork Loin with Cherry Port Wine Sauce
Recipes
Pork Loin with Cherry Port Wine Sauce
12 servings
2 hours, 30 minutes total (Active 35 minutes)

Ingredients

  • 3 tablespoons fresh rosemary
  • 6 cloves garlic
  • 3 oz shallots, divided
  • 5 tablespoons extra-virgin olive oil, divided
  • Large zip-top bag
  • 4–5 lb boneless pork loin roast
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 cup dried cherries
  • 2 ½ cups reduced-sodium chicken broth
  • 1 ½ cups port wine (or grape juice)
  • 2 tablespoons cherry preserves
  • 2 teaspoons cornstarch
  • 1 tablespoon water

Steps

    1. Chop rosemary, garlic (1 tablespoon), and shallots (½ cup) finely; place rosemary, garlic, ¼ cup shallots and 4 tablespoons olive oil in bag. Add pork (wash hands); seal and turn to coat. Let stand to marinate 1 hour (or chill overnight).
    2. Preheat oven to 400°F. Preheat large sauté pan on medium-high 2–3 minutes. Remove pork from bag (discard remaining marinade) and season with salt and pepper. Place remaining 1 tablespoon oil in sauté pan, then add pork; cook 8–10 minutes, turning often, until browned (reserve pan drippings). Place pork in large roasting pan; roast 1–1 ¼ hours until pork is 145°F. Remove from oven and let stand 10 minutes.
    3. Prepare sauce during last 20 minutes of cook time. Add remaining ¼ cup shallots to same sauté pan; cook and stir 1–2 minutes or until softened. Stir in cherries, broth, port, and preserves; bring to a boil. Reduce heat to medium; simmer 12–15 minutes, stirring occasionally, or until sauce reduces by about one-half. Combine cornstarch and water; then add to sauce; cook and stir 2–3 minutes more or until sauce thickens. Slice pork thinly and serve with sauce.

Amount per 1⁄12 recipe serving: Calories 480, Total Fat 26g, Sat Fat 8g, Trans Fat 0g, Chol 105mg, Sodium 280mg, Total Carb 19g, Fiber 1g, Total Sugar 12g, (Incl. 9g Added Sugars), Protein 37g, Vitamin D 6%, Calc 2%, Iron 10%, Potassium 15%