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Roasted Pork With Onion Cherry Sauce

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Roasted Pork With Onion Cherry Sauce
Submitted by:
Makes: 8 servings adjust
This is a recreation of the meal we had at The Yard House in LA for Andy's bday. Delicious meal!!!



Step 1

Preheat oven to 375 degrees.


  • 1 tablespoon Fresh Rosemary Leaves
  • 1 tablespoon Fresh Thyme Leaves
  • 2 Fresh Bay Leaves, veins stems removed
  • 2 teaspoons Juniper Berries
  • 2 tablespoons Orange Zest
  • 1 tablespoon Salt
  • 1 tablespoon Pepper

Step 2

In a spice grinder, combine rosemary, thyme, bay leaves, juniper berries, orange zest, salt and pepper. Grind to a medium grind, a little like fine black pepper.


  • 3 pounds Pork Loin
  • 2 tablespoons Butter
  • 1 tablespoon Olive Oil, or hazelnut oil
  • 12 cup Chicken Broth

Step 3

Rub all over pork loin. Heat a large cast iron heavy bottom skillet over high heat, add butter and oil. Sear pork loin on all sides. Remove from pan and place in a roasting pan, pouring chicken broth on the bottom of the pan. Roast for about 30 minutes or until the center registers about 145-150 degrees.


  • 1 tablespoon Butter
  • 1 Red Onion, sliced

Step 4

Place the cast iron skillet on medium high heat, add butter. Cook onions, making sure to stir constantly, until caramelized or about 15 minutes.


  • 1 tablespoon Light Brown Sugar
  • 2 tablespoons Fresh Sage, chopped fine
  • 12 cup Dried Cherries
  • 2 tablespoons Balsamic Vinegar
  • 2 cups Red Wine, cabarnet franc or syrah
  • 14 cup Chicken Broth
  • Salt and Pepper

Step 5

Add the sugar, sage, dried cherries, vinegar and wine. Stirring and scraping all the bits from the bottom of the pan. Add the broth, season with salt and pepper. Let boil until mixture reduces by about half, about 5-6 minutes. Take off heat.

Step 6

Slice pork loin into medallions. Serve pork loin with the cherry onion sage sauce on top.
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