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Sliced roast pork topped with cherry sauce and fresh cherries, garnished with parsley, served with a side of green beans on a blue and white plate. A small bowl of extra cherry sauce sits beside the meat.
Penny Kovacs

Cherry Sauce for Pork (or anything!)

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Cherry Sauce for Pork - simple, and too good not to try on all things! This decadent sauce will have you licking your plate clean!
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 people
Course: BBQ, Brunch, Dinner, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 8 oz Cherry fruit spread I like St. Dalfour
  • 1 cup Fresh cherries pitted and cut in half
  • 1 tbsp Extra virgin olive oil I like Garcia De La Cruz
  • 1 Shallot peeled and minced fine
  • 1 cup Chicken bone broth I like Kettle and Fire
  • 1 tbsp White wine vinegar I like Olivelle Prosecco Italian White Wine Vinegar
  • 1 tsp Thyme, dried
  • 1 tsp Garlic powder
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 4 scoops Adapt Collagen Optional
  • 2 tbsp Parsley, fresh chopped for garnish, optional

Method
 

  1. Pit and cut the cherries in half, set aside.
  2. Peel and mince the shallot.
  3. Heat the olive oil in a sauce pan.
  4. Add the shallots and cook till soft being careful not to brown them.
  5. Add the chicken bone broth and bring to a boil. Reduce heat and simmer till it reduces by half. This will take about 10 minutes.
  6. Add the fruit spread, fresh cherries, vinegar, salt, pepper, garlic powder and thyme, stirring well and simmer on low for five minutes, stirring occasionally.
  7. Stir in collagen till dissolved and remove from heat.
  8. Enjoy!

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