Dried Cherry–Port Sauce With Onion And Marmalade
Makes 1-1⁄2 Cups, Enough For 1 Recipe Pan-Seared Oven-Roasted Pork Tenderloins
Ingredients
1 teaspoon vegetable oil
1 large onion, halved and sliced 1⁄2 inch thick
3⁄4 cup port
3⁄4 cup dried cherries
2 tablespoons orange marmalade
3 tablespoons unsalted butter, cut into 3 pieces
Salt and pepper
Instructions
- Immediately after placing pork in oven, add oil to still-hot skillet, swirl to coat, and set skillet over medium-high heat; add onion and cook, stirring frequently, until softened and browned around edges, 5 to 7 minutes (if drippings are browning too quickly, add 2 tablespoons water and scrape up browned bits with wooden spoon). Set skillet aside off heat.
- While pork is resting, set skillet over medium-high heat and add port and cherries; simmer, scraping bottom of pan with wooden spoon to loosen any browned bits, until mixture is slightly thickened, 4 to 6 minutes. Add any accumulated pork juices and continue to simmer until thickened, about 2 minutes longer. Off heat, whisk in orange marmalade and butter, 1 piece at a time. Season with salt and pepper to taste.
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