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Publix Aprons

Pork Loin with Cherry Port Wine Sauce

Pork Loin with Cherry Port Wine Sauce
Total Time:
2 hours, 30 minutes
Active Time:
35 minutes


3 tablespoons fresh rosemary, finely chopped
6 cloves garlic, finely chopped
3 oz shallots, finely chopped
5 tablespoons extra-virgin olive oil, divided
Large zip-top bag
4–5 lb boneless pork loin roast
1 teaspoon kosher salt
1/2 teaspoon pepper
1 cup dried cherries
2 1/2 cups reduced-sodium chicken broth
1 1/2 cups port wine (or grape juice)
2 tablespoons cherry preserves
2 teaspoons cornstarch
1 tablespoon water


  • Chop rosemary, garlic, and shallots.


  1. Place rosemary, garlic, and 4 tablespoons olive oil in zip-top bag; add pork (wash hands). Seal bag and turn to coat pork. Let stand to marinate 1 hour (or overnight).
  2. Preheat oven to 400°F. Preheat large sauté pan on medium-high 2–3 minutes. Remove pork from bag (discard remaining marinade) and season with salt and pepper. Place remaining 1 tablespoon oil in sauté pan, then add pork; cook 8–10 minutes, turning often, or until browned. Place pork in large roasting pan (reserve pan drippings); roast 1–1 1/4 hours and until pork is 145°F. Remove pork from oven; let stand 10 minutes.
  3. Prepare sauce during last 20 minutes of cook time. Add shallots to same sauté pan; cook and stir 1–2 minutes or until softened. Stir in cherries, broth, port, and preserves; bring to a boil. Reduce heat to medium; simmer 12–15 minutes, stirring occasionally, or until sauce reduces by about one-half. Combine cornstarch and water; then add to sauce; cook and stir 2–3 minutes more or until sauce thickens. Slice pork thinly and serve with sauce.

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Nutritional Information

CALORIES (per 1/12 recipe) 400kcal; FAT 20.00g; SAT FAT 6.00g; TRANS FAT 0.00g; CHOL 8110mg; SODIUM 300mg; CARB 19g; FIBER 1.00g; SUGARS 12g; PROTEIN 31g; CALC 6%; VIT A 6%; VIT C 2%; IRON 8%

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