Roasted Pork Loin With Tart Cherry-Port Sauce

Roasted Pork Loin With Tart Cherry-Port Sauce
  • Author: Anonymous

Delight your friends and family with this elegant and flavorful roast pork loin recipe featuring a sweet and savory cherry and port wine sauce. Each tender slice of pork is seasoned to perfection and paired with a luscious sauce that complements the meat beautifully. This dish is perfect for special occasions or a memorable family dinner.

— Constant Cookbook

Ingredients

  • 1 boneless pork loin roast, about 3 1⁄2 lb., tied
  • Kosher salt and freshly ground pepper, to taste
  • 2 Tbs. extra-virgin olive oil
  • 1⁄4 cup pitted dried tart cherries
  • 1 Tbs. sherry vinegar or red wine vinegar
  • 3⁄4 cup port wine finishing sauce*
  • 2 1⁄2 cups chicken stock
  • 1 Tbs. unsalted butter

Instructions

  • Season the pork roast with salt and pepper. Cover with plastic wrap and let stand at room temperature for 1 hour.
  • Preheat an oven to 375°F.
  • In a small roasting pan over medium-high heat, warm the olive oil until almost smoking. Add the pork and brown on all sides, about 3 minutes per side.
  • Transfer the pan to the oven and roast until an instant-read thermometer inserted into the thickest part of the meat registers 140ºF for medium, about 1 hour and 15 minutes, or until done to your liking. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for about 10 minutes before carving.
  • Pour off all but about 1 Tbs. of the fat from the pan and set the pan over medium heat. Add the cherries, vinegar, port wine finishing sauce and stock and bring to a simmer. Cook, stirring with a wooden spoon to scrape up the browned bits, until the sauce is reduced by half, 7 to 10 minutes. Whisk in the butter and season with salt and pepper. Remove from the heat.
  • Cut the pork into 1⁄2-inch slices and transfer to a warmed platter. Spoon some of the sauce over the meat and pass the rest alongside. Serve immediately. Serves 6 to 8.
  • Adapted from Williams-Sonoma <i>Bride & Groom Cookbook: Recipes for Cooking Together</i>, by Gayle Pirie and John Clark (Simon & Schuster, 2005).
  • * Available in our retail stores.

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