Everyone enjoyed this recipe. The sauce was also good. Most gave the pork a solid 5 and the sauce a little less. All agreed the recipe is a keeper. I added a little garlic with the shallots in the sauce, but otherwise followed to a T. Used the Taylor ruby port, as recommended. Perfect blend of sweet and savory for us.
The pork was absolutely delicious. I wish I could say the same about the sauce. The sauce was entirely too tart. I followed the recipe as published in the magazine and forced myself to not add the sweetness and balance that I thought it would have required. I should have listened to my instincts. At least I served the sauce on the side so that it didn't ruin the flavor of the delicious tenderloin.