This is a wonderful sauce for pork and has amazing depth, richness and complexity but only you will know how very simple and easy it is to prepare. Every time I make this for friends or guests they rave over it, and you don’t have to tell them there are prunes in it.
PORT, CHERRY AND PRUNE SAUCE FOR PORK
1/2 c good ruby port
3/4 c dried cherries
3/4 c prunes, chopped or halved (I like to quarter them)
2 T balsamic vinegar (I have been using fig balsamic vinegar, it’s so lovely)
2 T apricot or raspberry preserves
2 T softened unsalted butter
Salt and pepper
1/4 tsp granulated garlic
After browning your pork in which ever manner you are preparing it, pour off the fat from the skillet and return the pan to medium high heat. Add the port and scrape up the fond or browned bits from the pan. Add the fruit, vinegar, the granulated garlic and the preserves and let reduce by a quarter or so; this should take about 10 minutes. Add salt and pepper and taste for seasoning. Off heat, swirl in the butter to emulsify and pour over the pork. Serve immediately.
If you are roasting pork tenderloins, I highly recommend doubling this sauce. It just seems to disappear once it is served!