Ingredients
- 1 teaspoon vegetable oil
- 1 large onion, halved and sliced 1/2 inch thick (about 1 1/2 cups)
- 3/4 cup port
- 3/4 cup dried cherries
- 2 tablespoons orange marmalade
- 3 tablespoons unsalted butter, cut into 3 pieces
- Salt and ground black pepper
Preparation
Step 1
1. Immediately after placing pork in oven, add oil to still-hot skillet, swirl to coat, and set skillet over medium-high heat; add onion and cook, stirring frequently, until softened and browned about the edges, 5 to 7 minutes (if drippings are browning too quickly, add 2 tablespoons water and scrape up browned bits with wooden spoon). Set skillet aside off heat.
2. While pork is resting, set skillet over medium-high heat and add port and cherries; simmer, scraping up browned bits with wooden spoon, until mixture is slightly thickened, 4 to 6 minutes. Add any accumulated pork juices and continue to simmer until thickened and reduced to about 1/3 cup, 2 to 4 minutes longer. Off heat, whisk in orange marmalade and butter, one piece at a time. Adjust seasonings with salt and pepper.