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Feb 20, 2018
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Pork With Port, Onions And Cherries
Serves 6 to 8
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September 2008

It may still be warm in September, but my thoughts are turning to crisp fall days. As much as I love pesto and blackberry cobbler, once summer starts to wane, I’m craving richer food, like this pork loin with port. This dish is on the sweet side, so to balance things out, pair it with pungent blue-cheese mashed potatoes and a crunchy salad dressed with an acidic vinaigrette.


½ to ¾ lb. pork loin
Sea salt and freshly ground pepper
1 onion, thinly sliced
½ cup dried pitted cherries
½ cup port


• Thoroughly season the pork loin with salt and pepper.
• Heat a Dutch oven on medium-high heat and then pour a little olive or grapeseed oil into the pan. Add the pork loin to the pan and allow to sear for a minute or so.
• Add the onions and cherries to the pan, spreading them evenly. Allow the onions and cherries to cook, stirring every once in a while. Once the onions start to caramelize a bit, start turning the loin to brown on all sides.
• Pour in the port to degalze the pan, scraping up the fond, and add about ¼ cup of water. Let the liquid simmer for a minute or so and then turn the loin to coat on all sides.
• Spoon some of the onions and cherries on top of the meat and then cover the pan. Let the pork cook on low to medium-low heat for 15 minutes or until it’s to your desired doneness.
• Turn off the heat and let the pork sit for 10 to 15 minutes. Carve the pork into thin slices and serve with some onions, cherries and pan sauce.

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