Grilled Pork Loin with Cherry Sauce Recipe
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tenderloin smothered in this delectable cherry
is a dish that's hard to resist. The versatile sauce can be used for poultry dishes as well, especially grilled
or roasted duck.
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3 tablespoons balsamic vinegar
3 tablespoons sugar
1 cup red wine
1/4 cup minced shallots, or onions
1 stick cinnamon
2/3 cup chicken broth (stock)
1 cup dried cherries
1 tablespoon cornstarch
1 tablespoon cold water
2 teaspoons lemon juice
1 tablespoon unsalted butter
1 pork tenderloin
salt and pepper to taste
:small bowl, medium sauce pan
Bring vinegar and sugar to a boil in saucepan over medium heat. Boil 5 minutes or until mixture has a glaze consistency; stir often.
Stir in wine, shallots, and cinnamon stick. Boil 15-20 minutes or until mixture is reduced to about 1/4 cup, stirring often.
Add the chicken broth and cherries; cook for about 5 minutes.
Remove the cinnamon stick, stir in the lemon juice, butter, and pepper. Remove from the heat.
In a small bowl dissolve cornstarch in water. Stir into the cherry sauce a little at a time.
Sprinkle salt and pepper over the pork. Grill over medium heat for approximately 8 minutes on each side, turning once.
Remove to a platter and allow to rest for 10 minutes covered with foil.
Slice the roast, spoon the cherry sauce over the meat, and serve.
You may serve the extra sauce on the side if desired.
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