The pan sauce gets its concentrated fruit flavor, body, and thickness from tart-sweet cherry preserves, a great complement to the pork and red wine. Try a Merlot or Cabernet for the wine, or sub in unsalted chicken stock.
I really enjoyed this meal. I did have to modify very slightly but I don't think my modifications would have made a significant difference to the taste. I used beef bouillon (but I made it with less bouillon mix to prevent it being overpowering and then I skipped the salt in the step with the wine). I couldn't get a proper cherry preserve so I used a cherry compote that had no chunks and added a handful of frozen cherries for texture near the end of cooking and smashed them up a little bit. It was pretty quick to make, the longest step being reducing the sauce. I got impatient and didn't reduce fully.
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