Pork Tenderloin with Bordeaux Cherry Port Glaze Recipe
Discover a delicious Pork Tenderloin with Bordeux Cherry Port Glaze recipe from Smithfield Culinary to help build your menu and keep your customers coming back for more.
Ingredients
- 1 cup Port wine
- 1-1/2 cup Brown sugar, dark
- 2 Tbsp. Orange peel, julienne strips
- 2 tsp. Black pepper, coarse ground
- 1 cup Bordeaux cherries, finely chopped
- 1 ea. Whole Tenderloin, 8/2 Pieces
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