Paragon Pork Loin With Port And Dried Cherry Sauce

Course : Pork
Serves: 4
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1/4 Cup olive oil
1 tablespoons minced fresh thyme
1 Teaspoon salt
1 Teaspoon pepper
2 Pounds boneless pork loin
1 Bottle ruby port -- (fifth)
2 Cups heavy cream
1/2 Cup dried sour cherries

Preparation / Directions:

In a shallow dish combine oil and seasonings. Add pork loin, turning to coat well. Let marinate, covered, overnight in the refrigerator, turning occasionally. Preheat a grill over moderate heat until hot. In a saucepan combine port and cream and cook over moderately high heat, stirring, until chocolate colored and thick enough to coat the spoon. Stir in cherries and keep warm. Drain pork loin and grill until done. Cut into 1/4-inch slices and serve with sauce.


Nutritional Information:

531 Calories (kcal); 58g Total Fat; (95% calories from fat); 2g Protein; 4g Carbohydrate; 163mg Cholesterol; 578mg Sodium

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