Pork Tenderloin with Cherry Port Sauce 

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I think that Pork Tenderloin all alone is pretty great. My dad did that meal a lot growing up and I loved it.  He made a sweet and sour sauce to put with it, and I still do that one too at times.  But, this Cherry Port Reduction, it is so perfect with pork.   


  • 1 cooked pork tenderloin (you can sear it on the stovetop and then bake it until done, if you do not have a rotisserie) 

  • 1 tbsp olive oil

  • 2 shallots

  • 1 1/2 cups Port wine

  • 1/2 cup balsamic vinegar 

  • 1/2 cup dried cherries 

  • 1/4 tsp thyme

  • 4 tbsp butter


  • In a small sauté pan heat up some olive oil 

  • Add shallot and cook down for a minute

  • Add wine, vinegar, cherries and thyme and cook down until it reduces to almost half 

  • Turn off the heat and stir in the butter 

  • Pour on top of your sliced tenderloin