2 3/4
tazas de caldo de pollo reducido en sodio Progresso® (de un cartón de 32 oz)
1/2
taza de azúcar
1
frasco de conservas de cereza
1/4
taza de vino blanco
1
lata (15 oz) de cerezas oscuras sin hueso en almíbar, escurridas (dark pitted cherries in syrup)
1
cucharadita de caldo de polvo en granulos o polvo
1/2
cucharadita de sal
3
cucharadas de fécula de maíz
3
cucharadas de caldo de pollo
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Instrucciones
1
Precalienta el horno a 350°F. En un sartén de 12 pulgadas con non-stick, calienta el aceite a fuego medio alto. Agrega el puerco; cocina 4 minutos por lado o hasta que este doradito (sellado). Retíralo de la lumbre y colócalo en un molde para horno de vidrio de 13 x 9 pulgadas. Agrega ¼ taza de caldo de puerco. Cúbrelo con papel aluminio. Hornea de 20 a 25 minutos o hasta que la temperatura interna del filete lea 160°F. Retira del horno; cubre para mantenerlo caliente.
2
Mientras, en el mismo sartén agrega el azúcar a fuego alto de 2 a 3 minutos o hasta que se caramelice, revolviendo constantemente, con mucho cuidado agrega 2 ½ tazas de caldo de pollo revolviendo constantemente. El azúcar se va a cristalizar.
3
Reduce el fuego a medio; agrega las conservas, el vino, las cerezas, el caldo de pollo en polvo y la sal. Cocina de 6 a 10 minutos; revolviendo constantemente, hasta que el azúcar se haya disuelto.
4
En un platito agrega las 3 cucharadas de fécula a las 3 cucharadas de caldo de pollo. Revuelve hasta que se disuelva. Agrega a la salsa de cereza y espera a que hierva. Reduce el fuego y deja de 2 a 4 minutos a que se espese como la consistencia de miel de maple. Rebana el puerco y agrégale la salsa. Sirve.
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