Dried Cherry-port Sauce With Onions And Marmalade

by isabellak

Use with pan-seared Pork chops

INGREDIENTS

1 teaspoon vegetable oil
1 large onion ; halved and sliced 1/
3/4 cup port
3/4 cup dried cherries
2 tablespoons orange marmalade
3 tablespoons unsalted butter ; cut into 3 pieces
Table salt and ground black pepper

Servings

INSTRUCTIONS

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

NOTES

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Dried Cherry-port Sauce With Onions And Marmalade

1 teaspoon vegetable oil 
1 large onion halved and sliced 1/
3/4 cup port 
3/4 cup dried cherries 
2 tablespoons orange marmalade 
3 tablespoons unsalted butter cut into 3 pieces
  Table salt and ground black pepper

Makes enough to sauce 2 tenderloins

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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Nutrition

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Serving Size: 1 recipe (718g)
Recipe Makes: 0 Servings

Calories: 2337
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 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 2337

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