• Ingredients: 40
  • Serves: 6

Roast pork with port jus and chipotle-glazed apples with chipotle-glazed apples.





  • 2 cups full-bodied red wine, such as Cabernet Sauvignon or Merlot
  • 1 medium shallot, finely chopped
  • 1 cup dried tart cherries
  • 2 tbsps. finely chopped fresh sage
  • 1 tsp. finely chopped fresh English thyme
  • 2 tsps. balsamic vinegar
  • Salt and freshly ground black pepper

For Basting

Giblet Gravy

For Serving

  • Country Sausage and Sage Dressing
  • Cranberry Relish

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


  1. Step 1 Mix first 4 ingredients and 1/2 cup brown sugar in small bowl. Rub spice mixture over pork. Place in large glass baking dish.

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  2. Step 2 Preheat oven to 375°F. Transfer pork to large roasting pan. Reserve juices in glass dish. Roast pork until thermometer inserted into center registers 155°F., about 1 hour 45 minutes, basting with reserved juices from glass dish every 30 minutes.

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  3. Step 3 Meanwhile, combine Port, shallots and remaining 1 tablespoon brown sugar in heavy medium saucepan. Boil until syrupy, about 25 minutes.

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  4. Step 4 Add both stocks and thyme. Boil until reduced to 1 1/4 cups, about 30 minutes. Strain sauce. Return to saucepan.

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  5. Step 5 Mix any pan drippings from pork into sauce (do not scrape roasting pan). Add butter; whisk until melted.

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  6. Step 6 Cut pork into 1/4-inch-thick slices. Divide among 6 plates. Spoon Chipotle-glazed Apples alongside, dividing equally.

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