Makes enough to sauce 2 tenderloins

Immediately after placing pork in oven, add oil to still-hot skillet, swirl to coat, and set skillet over medium-high heat; add onion and cook, stirring frequently, until softened and browned about the edges, 5 to 7 minutes (if drippings are browning too quickly, add 2 tablespoons water and scrape up browned bits with wooden spoon). Set skillet aside off heat.

While pork is resting, set skillet over medium-high heat and add port and cherries; simmer, scraping up browned bits with wooden spoon, until mixture is slightly thickened, 4 to 6 minutes. Add any accumulated pork juices and continue to simmer until thickened and reduced to about 1/3 cup, 2 to 4 minutes longer. Off heat, whisk in orange marmalade and butter, one piece at a time. Adjust seasonings with salt and pepper.

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

Per Serving (excluding unknown items): 845 Calories; 41g Fat (41.2% calories from fat); 5g Protein; 126g Carbohydrate; 10g Dietary Fiber; 93mg Cholesterol; 45mg Sodium. Exchanges: 1 1/2 Vegetable; 6 Fruit; 8 Fat; 2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0