Pork Loin with Black Cherry Sauce and Serrano Chili

Easy · 10 ingredients — shared from Reciquest

4 servings · Easy

Ingredients

• 1/4 cup soy sauce
• 1 Tbsp fresh ginger, grated
• 2 Tbsp orange marmalade
• 4 pork loin chops, boneless, any size
• 12 Ounces frozen dark cherries, pitted (defrost before use)
• 1 large shallot, thinly sliced
• 1 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 1 to 2 tsp fresh serrano chili, diced
• 1 Tbsp fresh cilantro

Instructions

1. Marinate pork loins in soy sauce, ginger, and 1 Tbsp of marmalade. Bake 450* or barbecue pork loin till medium done. Cover with foil, set aside.
2. Saute shallots in olive oil till translucent. Add: cherries with juice from package, balsamic vinegar, 1 Tbsp of marmalade and serrano chili.
3. Heat sauce mixture to boiling then turn down heat to low. Reduce some of the liquid.
4. Arrange pork on serving plate, ladle sauce on top. For colorful garnish, top with cilantro, if desired.
5. ** Notes: Side dishes that make for a great presentation: fresh asparagus, sweet potatoes or yams.

Tags: pepperplate-import

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