Dried cherry sauce for pork: make-ahead question

[bakerjo58]

I am making a pork tenderloin with dried sour cherry sauce for a 40 person event and want to make the sauce ahead of time.  Since I won't have the pork juices yet, I thought about adding some veal demi-glace or pork or chicken stock, in order to get some extra flavor.  Anyone have other thoughts or ideas, or experience with this?

[Ttogull]

What about adding fresh (nonsmoked, unless smoked works with your idea) ham hocks or pork shanks? Maybe pigs feet too, but I have no experience there.

[basquecook]

demi is a personal favorite of mine.  But, a chicken stock would be easier and cheaper.  If you wanted to make up for some of the richness of the demi, you can add a little balsamic vinegar to the chicken stock.  I like the idea of a smokey pork stock recommended above as well.