Port reduces to an intensely fruity, syrupy glaze for the pork loin. You can also omit the port and stir 2 tablespoons unsalted chicken stock into the cherry preserves. Fresh sage or rosemary would work in place of the thyme.
3/4 cup ruby port
1/2 cup cherry preserves
1 teaspoon chopped fresh thyme
1 teaspoon garlic powder
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 (3-pound) boneless pork loin, trimmed
1 tablespoon olive oil
Thyme sprigs (optional)
How to Make It
Preheat oven to 425°.
Bring port to a boil in a small saucepan over medium-high heat; cook 10 minutes or until reduced to 2 tablespoons. Stir in cherry preserves; cook 45 seconds. Remove pan from heat; stir in chopped thyme.
Combine garlic powder, salt, and pepper in a small bowl. Rub spice mixture evenly over pork. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add pork to pan; cook 8 minutes, turning to brown on all sides.
Place pork on a jelly-roll pan coated with cooking spray. Roast at 425° for 20 minutes. Brush pork with half of port mixture; roast at 425° for 5 minutes or until a thermometer registers 135°. Remove pork from oven; brush with remaining half of port mixture. Let stand 10 minutes before cutting into slices. Top with thyme sprigs, if desired.
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This is fantastic. I grilled the tenderloins (2 smaller ones) on our Traeger, searing for a 6 minutes on each side, then lowering the temp to slow roast for another 15. Rested for 5. Didn't bother basting the tenderloins based on what others posted, and just used the sauce over the top of the sliced pork. Family loved it. This sauce would also work well with lamb chops and beef tenderloin steaks. Don't forget the pinot noir! Perfect paring with this dish. Yum, would totally serve this for company.
I made this with a pork tenderloin instead of a pork loin and served it with rice and a butter lettuce salad. Everyone loved it. I was concerned the cooking time would not be enough, but it was perfect (I actually subtracted 5 minutes off the first section of time in the oven since it was a smaller tenderloin). It was perfectly juicy and tender and the sauce was wonderful.
I made this tonight. It was quick and easy and FANTASTIC. Hubby loved it too. I'd definitely make this for company and even consider it for a party/holiday (cherry thrfr red glaze) dinner. I did however use a 1.5lb tenderloin. At 20 minutes I checked the temp (105) and did the port/cherry glaze. Then I put it back into the oven (still at 425) for 10 minutes - perfect 135 degrees after that. Then 10 min rest with more glaze. So it is true that the time it takes to cook seems a bit off.
Subbed two 1.5lb pork tenderloins for the roast, otherwise followed ingredient list. Cooked to 155°. Served with steamed green beans & roasted baby potatoes/shallots. Simple but pretty enough for New Year's Eve dinner.
This recipe took WAY longer than it stated. I started cooking the loin at 5:10 and it didn't finish til 6:50! And the cherry glaze mostly sloughed off of the roast, and burned a lot. Instead of smelling like delicious pork, the house smells like burned sugar. It would be beneficial to check the temperature at 20 minutes, instead of adding the glaze then.
The actual flavour was good, and the pork was moist.
I made it as written, and thought it was delicious. I would agree with a previous reviewer that the glaze burned, and would modify the recipe to just pour the glaze over the pork when done roasting. Dried thyme worked just fine.
I made this recipe for a dinner party. I followed the recipe as written except that I used three 1 1/4 lb. tenderloins. They were so tender they you could pull them apart with a fork. Everyone enjoyed it, even the little ones. I will definitely be making this again.
I managed to burn the port trying to manage too many things at once and it was the end of the bottle. Thankfully I had chicken broth on hand and was able to use the tip in the beginning of the recipe and save the dish. I wish I had a little more sauce so next time I will probably add more cherry preserves and hopefully be able to include the port.
This recipe was easy to prepare and tasted very good. The whole family, even the kids liked it. I will be making this again. We don't eat a lot of pork and I did overcook it a bit but it was still delicious. This was a nice change for us. I just need to find a recipe for the rest of the port....
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