This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
Because the onions are thoroughly cooked there is less of a chance for them to trigger GERD.
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in sour cream.
"The first duty of Port is to be red." -Ernest Cockburn
A balance of flavors is the key to great food. This recipe has all of them. The umami flavors of the caramelized onion, chicken stock and garlic combine with the sweetness of cherries and port wine. A little salt and tartness from the vinegar help all of the ingredients work together to enhance each other.
You can use the sauce with almost any other cut of meat – roasted chicken thighs, lamb, beef or even duck.
The best part is that the sauce may be made ahead and stored a few days. If you are planning to, it is best to wait to fold in the milk and sour cream when you are ready to serve. Reheat gently so as to not split the sauce and when reheating, add a couple of tablespoons of water if the sauce becomes too thick.
Servings: 4 | Serving size: 4 ounces pork, 3 tablespoon sauce
Cooking Time: 60 Minutes
This recipe can be multiplied and keeps well in the refrigerator for about 2 days. Reheat the sauce gently.
Serve with Plain Mashed Potatoes (Low Sodium Plain Mashed Potatoes) or Mashed Yams and Parmesan Squash or Herbed Zucchini or Yellow Squash and Onions
Place oil in sauce pan over medium-high heat. Add the onion and garlic and cook slowly until soft. Do not allow the garlic to turn brown.
Add the dried cherries, port, balsamic vinegar and chicken stock. Reduce the heat to medium and cook, reducing the sauce to about 1/2 cup. The remaining sauce should be a thick glaze.
Scrape into a blender and blend until smooth. Add sour cream and milk and blend. Return to pan and heat through.
This may be made ahead and stored a few days. When reheating, add a couple of tablespoons of water if the sauce becomes too thick. There should be about 1 cup (approx. 3 Tbsp. per serving).
Preheat oven to 425°F.
Put the whole pork tenderloins in a roasting pan and place the pan in the preheated oven. Reduce heat to 375°F.
Roast for about 15 minutes and begin checking the temperature of the pork. When it reaches 140°F - 145°F, remove the pork and let itrest on the counter for about 5 minutes. The roasting time should be about 20 - 25 minutes.
Slice into small medallions and serve 4 ounces of medallions on top of 3 tablespoons sauce.
Serving size: 4 ounces pork with sauce
Amount Per Serving
|Calories 330||Calories from Fat 63|
|% Daily Value|
|Total Fat 7g||9%|
|Saturated Fat 3g||15%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 25g||9%|
|Dietary Fiber <1g||2%|
|Vitamin A 2%||Vitamin C 2%|
|Calcium 8%||Iron 8%|
|Vitamin K 1mcg||Potassium 700mg|