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Dried cherry sauce for pork: make-ahead question


bakerjo58
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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?

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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.  

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