Wednesday, July 25, 2007

Roasted Pork Loin in Sour Cherry Sauce

Roasted Pork Loin in Sour Cherry Sauce

In a sauce pot, combine 2 cup sour cherries, with the juice(which should be 1 cup), and 1/2 cup balsamic vinegar. Bring to a boil and reduce to a simmer, and let cook until reduced to a glazey consistency. Add 1 tbsp cornstarch dissolved in 1/4 cup of Port and stir into the sauce. Add salt and pepper to taste. Stir until thickened. Then stir in 2 tbsps of unsalted butter just before plating.

Over high heat, sear pork loin on all sides and place in an oven proof dish in the 375 degree oven until the loin is just pink in the middle (usually about 30 - 45 minutes). Or grill on barbeque on high until seared. Then turn to lower heat, put lid down and cook for 20 min. Test temp to 160. Take off and tent with foil while you complete sauce

Slice the loin on the bias, and place on top of small pool of sauce, then drizzle over a bit

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