When we were at Roan this summer, Sandy and I spent several delightful evenings with Beth and Meredith, a mother and daughter team who were having a getaway before Meredith went away to college.
One evening, Meredith made this wonderful pork dish, and served it with oven roasted potatoes. It was simply delicious.
I got the recipe from Beth, and made it recently. I don't usually have port around. I bought a bottle of Sandeman's Founder's Reserve. It was pretty good sipping on the side as well.
1 cup port
1/2 cup dried sweet cherries
4 tablespoons raspberry seedless jam
1 tsp. dijon mustard
1 tbsp. oil
1 1/2 lbs. pork tenderloin
1/2 tsp. salt
1/4 tsp. ground black pepper
1 tbsp. butter
Mix wine, cherries, jam and mustard. Place pork in hot pan. Cook four minutes on each side until golden brown. Remove pork. Stir in wine mixture. Increase heat to high while stirring. Bring to a boil, and cook until reduced to 1/2 cup. Remove. Stir in butter and whisk. Serve sauce over pork.
Yum.
This recipe and delightfully cool weather have inspired me to thaw a pork loin roast and dig in the back of the pantry for a jar of jalapeno jelly. I've got some barberries (Persian: "zeresht") and golden raisins in the freezer. Can't wait!
Posted by: LC | October 13, 2007 at 03:31 PM
It was yummy.
Posted by: Stryder | October 16, 2007 at 01:48 PM
I'm so glad that you got to make this! It looks delicious. It's definitely one of my favorite things to make, and we were happy to share it with you!
Posted by: Meredith | October 18, 2007 at 06:10 PM