MAKES ABOUT ½ CUP
The flavors in this sauce are especially suited to the winter holiday season.
1 |
teaspoon vegetable oil |
1 |
large onion, halved and sliced ½ inch thick (about 1½ cups) |
¾ |
cup port |
¾ |
cup dried cherries |
2 |
tablespoons orange marmalade |
3 |
tablespoons unsalted butter, cut into 3 pieces |
Table salt and ground black pepper |
1. Immediately after placing the pork in the oven, add the oil to the still-hot skillet, swirl to coat, and set the skillet over medium-high heat; add the onion and cook, stirring frequently, until softened and browned around the edges, 5 to 7 minutes. (If the drippings are browning too quickly, add 2 tablespoons water and scrape up the browned bits with a wooden spoon.) Set the skillet aside off the heat.
2. While the pork is resting, set the skillet over medium-high heat and add the port and cherries; simmer, scraping up the browned bits with a wooden spoon, until the mixture is slightly thickened, 4 to 6 minutes. Add any accumulated pork juices and continue to simmer until thickened and reduced to about ⅓ cup, 2 to 4 minutes longer. Off the heat, whisk in the orange marmalade and butter, one piece at a time. Season with salt and pepper to taste.