This elegant and easy sauce is a simple way to elevate your go-to roast pork tenderloin recipe. The sweet and tangy balance also makes it a show-stopping topping for baked Brie or vanilla gelato.

Ivy Odom
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Credit: Caitlin Bensel

Recipe Summary

Serves 8 (serving size: 2 tbsp.)


Ingredient Checklist


Instructions Checklist
  • Melt 1 Tbsp. unsalted butter in a small saucepan over medium-low. Add minced shallot; cook until softened, about 2 minutes. Stir in ruby port, halved frozen pitted cherries, balsamic vinegar, and pure maple syrup. Bring to a boil; cook until thickened and reduced by half, 15 to 20 minutes. Remove from heat. Stir in 1 Tbsp. unsalted butter and kosher salt.


Nutrition Facts

98 calories; fat 3g; saturated fat 2g; carbohydrates 7g; sugars 6g; added sugar 2g; sodium 63mg.