Roasted Pork Loin With Tart Cherry-Port Sauce

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
669
FAT
132%
CHOL
87%
SOD
19%

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Ingredients for 6 servings

1 boneless pork loin roast, about 3 1⁄2 lb., tied

Kosher salt and freshly ground pepper, to taste

2 Tbs. extra-virgin olive oil

1⁄4 cup pitted dried tart cherries

1 Tbs. sherry vinegar or red wine vinegar

3⁄4 cup port wine finishing sauce*

2 1⁄2 cups chicken stock

1 Tbs. unsalted butter

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