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Ingredients

• 2 teaspoons canola oil
• 1 onion, coarsely chopped
• 1 carrot, peeled and coarsely chopped
• 1 cup white or cremini mushrooms, trimmed and quartered
• 2 ounces Canadian-style bacon, diced (1/3 cup)
• 3/4 cup plus 2 tablespoons port
• 1 tablespoon balsamic vinegar
• 1 14-ounce can reduced-sodium chicken broth
• 1 tablespoon tomato paste
• 2 cloves garlic, crushed and peeled
• 2-3 sprigs fresh thyme, or 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon black peppercorns, crushed
• 1 1/2 teaspoons cornstarch
• 1/3 cup dried sour cherries

Description

This Richly Flavored Sauce Is A Lighter, Faster Spin On A Classic Sauce Espagnole. It Is Great With Pork Tenderloin And Roasted Turkey Breast As Well As Duck.

Eating Well