Very good. Made to recipe, except dried the tenderloin thoroughly, seasoned the pork and then dredged it in flour. Added 1tsp butter at the very end, to finish the sauce. Would be nice choice for special dinner because dried cherries are $$. Served with mashed yams & steamed brocolli.
This was so good. I had just canned some fresh cherries, so I used those. I drained them and then soaked them in the port for ~an hour. I served it with risotto that I added the drained cherry juice into. It went over very well. It was every easy to make and we will be having this again.
I made this just as the recipe called for and it was absolutely delicious. Don't discard the cherries. They add so much to the taste of the dish. The sauce alone just isn't enough.
I used craisins since I didn't have any dried cherries and it turned out lovely. I also didn't have shallots so I substituted vidalia onion and a little bit a garlic since shallots have a garlicy flavor. Cooking time was perfect. Served with cous cous and roasted cauliflower. Melted 2 tblsp of butter and drizzled it over cauliflower florets. Sprinkled with salt, pepper, coriander, and a little bit of cinnamon. Roasted in 400 degree oven for 20 minutes. Paired well with the Pork and Cranberry Port sauce. Would make again.