Cherry Port Reduction Sauce

Cherry Port Reduction Sauce

Our farmer’s market vendors had fresh cherries for several weeks this summer and in our efforts to find new ways to use them, we hit on this pork with cherry sauce.

Though cherries aren’t obviously not in season in the winter, we have found frozen cherries work okay.

We’re not going to tell you how to do your pork here – do that any way you like! We do our sous vide to 145 degrees, then caramelize the exterior in a super-hot cast iron skillet (1 t butter, 1 t EVOO) and thickly slice after resting a bit. We’re currently rocking the heritage Korobuta port from Snake River Farms.

So let’s get to this super simple and tasty sauce – this makes enough for two servings.


  • 1/2 C pitted cherries, cut in half
  • 1 t fresh thyme
  • 1/4 t kosher salt
  • 1/3 C tawny Port wine
  • 2 T cold butter

Add the cherries and thyme to a small skillet (if you do your pork in a skillet, use the same pan while the pork rests) on medium-high heat.

After about five minutes, add the Port and reduce by about half (maybe ten minutes or so). I use a wooden spoon to smash up some of the cherries to release their juices and add some different textures.

Once reduced, whisk in the cold butter until the sauce is nice and smooth and glossy. Salt and pepper to taste.

Serve over the sliced pork and prepare to smile!

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