Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, cherry-port sauce. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Add broth, cherries, Port, and honey. This elegant and easy sauce is a simple way to elevate your go-to roast pork tenderloin recipe. The sweet and tangy balance also makes it a show-stopping topping for baked Brie or vanilla gelato.
Cherry-Port Sauce is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Cherry-Port Sauce is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can have cherry-port sauce using 14 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Cherry-Port Sauce:
- Prepare 2 tbsp. oil
- Make ready 1 large shallot, roughly chopped
- Make ready 1 clove garlic, chopped
- Make ready 4 oz. port
- Prepare 4 oz. red wine
- Get 8 oz. vegetable stock
- Prepare 2 tbsp. redcurrant jelly
- Get 1 tbsp. balsamic vinegar
- Make ready 2 tbsp. cornstarch
- Take 1 tsp. water
- Prepare 10 frozen pitted cherries, thawed
- Make ready 1 tbsp. fresh rosemary, finely chopped
- Get 2 tbsp. fresh thyme, chopped
- Prepare Dash salt and freshly ground black pepper
I'm also a sucker for a great sauce, and the texture of a pork chop is primed for something bold, in this case, a simple port cherry sauce. It's no wonder my favorite pork chops are found right out my. For a sauce that goes on pork tenderloin, I've used dried cherries and rehydrated them in the port. Filet Mignon With Port Wine Reduction Sauce!
Instructions to make Cherry-Port Sauce:
- Heat the oil in a small saucepan and sauté the shallots over medium-high heat until soft and lightly brown. Add the garlic and sauté lightly for 30 seconds.
- Add the port wine, red wine, and stock. Heat until the volume of liquid has reduced (by a third).
- Strain the liquid into a large measuring cup, discard the shallots, and return this to the pan. Add the jelly and balsamic vinegar.
- In the same cup, mix the cornstarch and water to a paste. Add a dash of the hot liquid from the pan to the cup and mix well. Add this back to the saucepan.
- Add the cherries and slowly bring to a slight boil while continuing to stir. Bruise the cherries with the back of the spoon.
- Reduce the heat to medium and add the thyme, salt and pepper. Occasionally stirring, continue to cook until the sauce is smooth and coats the back of a spoon.
- Add some "meat" pan juices, heat for 2-3 minutes and serve. [Serving: Roast Duck]
This recipe is actually for cherry brownie sundaes, but I was personally interested in the cherry sauce that was used. Immediately after placing pork in oven, add oil to still-hot skillet, swirl to While pork is resting, set skillet over medium-high heat and add port and cherries; simmer. Add broth, cherries, Port, honey, and thyme. Bring to a boil and cook until sauce reduces to a glaze, stirring often. Make the cherry-port sauce: Bring port and granulated sugar to a boil in a small saucepan.
So that’s going to wrap this up with this exceptional food cherry-port sauce recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
