This richly flavored sauce is a lighter, faster spin on a classic sauce espagnole. It is great with pork tenderloin and roasted turkey breast as well as duck. To obtain a beautiful mahogany-colored sauce, make sure that the vegetables are well browned before adding the liquid. Source: EatingWell Magazine, January/February 1998

Patsy Jamieson
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a medium saucepan over medium heat. Add onion, carrot, mushrooms and bacon; cook, stirring frequently, until golden brown, 8 to 10 minutes. Add 3/4 cup port and vinegar and bring to a boil. Cook over medium heat until reduced by half, 3 to 5 minutes. Add broth, tomato paste, garlic, thyme and crushed peppercorns and return to a boil. Cook, stirring occasionally, until reduced by half, 8 to 10 minutes. Remove the sauce from heat and let stand for 20 to 30 minutes.

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  • Pass the sauce through a fine sieve into a small saucepan, pressing hard on solids to extract juices. Bring to a simmer.

  • Mix cornstarch with remaining 2 tablespoons port in a small bowl. Add to the sauce and whisk until thickened slightly.

  • Meanwhile, in a small bowl, cover cherries with boiling water. Let plump for 5 to 10 minutes. Drain and stir into sauce.

Tips

Make Ahead Tip: Prepare through Step 3; cover and chill for up to 2 days or freeze for up to 6 months. Bring to a simmer before continuing with Step 4.

To obtain a beautiful mahogany-colored sauce, make sure that the vegetables are well browned before adding the liquid.

Nutrition Facts

48 calories; 0.7 g total fat; 0.1 g saturated fat; 2 mg cholesterol; 98 mg sodium. 133 mg potassium; 5.8 g carbohydrates; 0.3 g fiber; 4 g sugar; 1.5 g protein; 629 IU vitamin a iu; 1 mg vitamin c; 3 mcg folate; 7 mg calcium; 4 mg magnesium;

Reviews (1)

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Rating: 5 stars
10/30/2011
This sauce took a little time to prepare yet was a wonderful complement to a pork roast. It was rich in flavor with just a little touch of sweetness from the port wine and cherries. Will definitely repeat this one. Read More