Port-Cherry Sauce

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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