Remove from the oven and let it rest for 10 minutes. In a small saucepan, combine the cherry juice, brown sugar, soy sauce, cornstarch and ginger. Directions. This is wild hog tenderloin, sauced with an adult cherry sauce: Not too sweet, a little zippy, and fantastic for a light summer supper. While the pork is resting, combine preserves, water, and vinegar in a small pan and bring to a simmer. Slice pork into thick pieces, then spoon the sauce/glaze over the slices. Bring to a boil. Add preserves, vinegar and remaining salt and pepper to pan. While the pork tenderloins are roasting, prepare the cherry sauce. Serve sauce over pork. This simple crock pot pork roast is super easy to prepare and cook in the slow cooker, and the sweet sauce adds color and flavor. Becky Courchesne of Frog Hollow Farm uses her preserves as a basis for a simple pan sauce. Cook 30 seconds, scraping up browned bits from pan. In a saucepan, combine the jam, vinegar, brown sugar, cinnamon, allspice, and a dash of salt. Bring to a simmer and simmer, stirring occasionally, for 6 to 8 minutes. Sprinkle pork with half the salt and pepper. Remove and keep warm. You can of course use store-bought pork… Or use apricot preserves or pineapple preserves and … Either way, this classic flavor combination makes good use of high-quality cherry preserves. Add pork to pan and cook 4-5 minutes on each side, or until browned and cooked through. You can slice a one-pound pork tenderloin into four medallions to use in place of the pork chops, or try the sauce over duck breast. Place the pork on a rack or in a large skillet and roast in the oven for 12 to 15 minutes (or until no longer pink). Use cherry preserves or jam to make the sauce and add a bit of red food coloring for extra color if you like. A cherry sauce for pork, in June, just seems appropriate. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened, stirring occasionally.