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.
From EatingWell: January/February 1998
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.