Yield: Serves 8 (serving size: 2 tbsp.)
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.
Ingredients
- 2 tablespoons unsalted butter, divided
- 2 tablespoons minced shallot
- 1 cup ruby port
- 3/4 cup halved frozen pitted cherries
- 3 tablespoons balsamic vinegar
- 1 1/2 tablespoons pure maple syrup
- 1/4 teaspoon kosher salt
Nutritional Information
- Calories 98
- Fat 3g
- Satfat 2g
- Unsatfat 1g
- Protein 0g
- Carbohydrate 7g
- Fiber 0g
- Sugars 6g
- Added sugars 2g
- Sodium 63mg
- Calcium 1% DV
- Potassium 1% DV
- Calories 98
- Fat 3g
- Satfat 2g
- Unsatfat 1g
- Protein 0g
- Carbohydrate 7g
- Fiber 0g
- Sugars 6g
- Added sugars 2g
- Sodium 63mg
- Calcium 1% DV
- Potassium 1% DV
How to Make It
Melt 1 Tbsp. unsalted butter in a small saucepan over medium-low. Add minced shallot; cook until softened, about 2 minutes. Stir in ruby port, halved frozen pitted cherries, balsamic vinegar, and pure maple syrup. Bring to a boil; cook until thickened and reduced by half, 15 to 20 minutes. Remove from heat. Stir in 1 Tbsp. unsalted butter and kosher salt.
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