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Soaking dried cherries in brandy softens the fruit and yields deep flavor. Serve with rice, and garnish with flat-leaf parsley.

Bruce Aidells
Recipe by Cooking Light October 2005


Recipe Summary

6 servings (serving size: 3 ounces pork and 1/2 cup sauce)


Ingredient Checklist


Instructions Checklist
  • Combine cherries and brandy in a small bowl. Let stand 1 hour.

  • Preheat oven to 325°.

  • Sprinkle pork evenly with mustard, pepper, and salt.

  • Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork; cook 8 minutes, turning pork every 2 minutes or until browned. Remove pork from pan. Reduce heat to medium; add onion and garlic. Cover and cook 5 minutes. Add cherry mixture, broth, jelly, thyme, and bay leaf; bring to a boil. Return pork to pan. Cover and bake at 325° for 2 hours or until tender. Remove pork from pan; let stand 10 minutes. Discard bay leaf. Bring broth mixture to a boil; cook until reduced to 1 1/2 cups (about 3 minutes).

  • Wine note: Pork marries well with everything from riesling to cabernet sauvignon. The best match depends on the flavors used to cook the pork. In this case, the dried cherries, brandy, and jelly add sweetness. As a result, a thick, soft, jammy, fruity red like Australian shiraz would be a terrific partner. Try Grant Burge "Barossa Vines" Shiraz from Australia's Barossa Valley. The 2001 is about $ -Karen MacNeil

Nutrition Facts

307 calories; calories from fat 31%; fat 10.6g; saturated fat 3.6g; mono fat 4.7g; poly fat 1g; protein 31.4g; carbohydrates 16.4g; fiber 2.1g; cholesterol 83mg; iron 1.8mg; sodium 315mg; calcium 47mg.