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
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|Serving Size: 1 recipe (718g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 1896 (81%)|
|Amt Per Serving||% DV|
|Total Fat 210.7g||281 %|
|Saturated Fat 131.6g||658 %|
|Monounsaturated Fat 55.7g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 549.5mg||169 %|
|Sodium 220.8mg||8 %|
|Potassium 683.3mg||18 %|
|Total Carbohydrate 73.5g||22 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 68.6g|
|Protein 5.4g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2337
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