Dried Cherry-Port Sauce with Onions and Marmalade

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Appears in Cook's Illustrated November/December 2004

    

This recipe works very well with pan-seared pork tenderloins.

SERVES4 (Makes enough to sauce 2 tenderloins)

TIME20 minutes

WHY THIS RECIPE WORKS

A marriage of stovetop and oven cooking produced a flavorful and juicy pork tenderloin recipe. A pan sauce was a natural way to add flavor to the roast; the browned bits, or fond, left behind in the pan from the roast made the perfect base ...

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