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***Rating is for sauce only*** I intend to make this again some day with the pork tenderloin. I made the sauce (minus the chicken broth) for ham steaks I baked in the oven. This is a keeper, such a nice contrast sweet/tart & salty. Thanks for the post!

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Larawithoutau May 01, 2010

This was pretty good. I skipped the dried cherries, but otherwise made as written. Thanks for sharing!

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Mrs. Moon February 11, 2009

Fantastic! The cherry sauce was excellent! Not too tart, not too sweet. It went perfectly with the moist pork tenderloin. And the color was awesome! I also like the little bit of bite that the shallots added. I did not use the dried cherries, as I could not find them, so for extra cherry flavor I served with a nice pinot noir :)

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Chandra M March 19, 2008

Made it! Loved it! Will be makin' it again!

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Adopted Parisian August 31, 2007
Pork Tenderloin With Cherry Sauce