Roasted Pork Loin with Tart Cherry-Port Sauce
- 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
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 Bride & Groom Cookbook: Recipes for Cooking Together, by Gayle Pirie and John Clark (Simon & Schuster, 2005).
* Available in our retail stores.