Roasted Pork Loin with Tart Cherry-Port Sauce

Roasted Pork Loin with Tart Cherry-Port Sauce

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Prep Time: 10 minutes
Cook Time: 90 minutes
Servings: 8
After roasting the pork, prepare a delicious pan sauce using dried tart cherries, sherry vinegar, chicken stock and our port wine finishing sauce, which adds depth of flavor. Butter is whisked in at the last minute to enrich the 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


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 Bride & Groom Cookbook: Recipes for Cooking Together, by Gayle Pirie and John Clark (Simon & Schuster, 2005).

* Available in our retail stores.
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