Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened, stirring occasionally. Either way, this classic flavor combination makes good use of high-quality cherry preserves. Place the pork on a rack or in a large skillet and roast in the oven for 12 to 15 minutes (or until no longer pink). While the pork is resting, combine preserves, water, and vinegar in a small pan and bring to a simmer.

Remove from the oven and let it rest for 10 minutes. Sprinkle pork with half the salt and pepper. Remove and keep warm. Add preserves, vinegar and remaining salt and pepper to pan. This is wild hog tenderloin, sauced with an adult cherry sauce: Not too sweet, a little zippy, and fantastic for a light summer supper. Bring to a boil. Add pork to pan and cook 4-5 minutes on each side, or until browned and cooked through. This simple crock pot pork roast is super easy to prepare and cook in the slow cooker, and the sweet sauce adds color and flavor.

Bring to a simmer and simmer, stirring occasionally, for 6 to 8 minutes. In a saucepan, combine the jam, vinegar, brown sugar, cinnamon, allspice, and a dash of salt. Slice pork into thick pieces, then spoon the sauce/glaze over the slices. A cherry sauce for pork, in June, just seems appropriate. Or use apricot preserves or pineapple preserves and … Serve sauce over pork. You can of course use store-bought pork… In a small saucepan, combine the cherry juice, brown sugar, soy sauce, cornstarch and ginger. Directions. While the pork tenderloins are roasting, prepare the cherry sauce. Becky Courchesne of Frog Hollow Farm uses her preserves as a basis for a simple pan sauce. You can slice a one-pound pork tenderloin into four medallions to use in place of the pork chops, or try the sauce over duck breast. Cook 30 seconds, scraping up browned bits from pan. Use cherry preserves or jam to make the sauce and add a bit of red food coloring for extra color if you like.