I originally saw this in a Cooking Light magazine and made it for some dinner guests. We're sauce people, so I doubled the sauce and thought that it was just right. It was good, just nothing I'd make a again.

Very good! The only thing I would do differently next time is add less pepper. It was too much for my taste. I also didn't have any Port so I used a combination of Sherry and Burgundy. I served it with mashed potatoes and green beans. Hubby said it was great!

This was very good. I used onions instead of shallots.

I made this dish for Valentine's Day because I wanted something special...Everyone -from my oldest teen to my pre-teen daughter loved it and asked for more. It is so easy and elegant I plan to make it for company. Note- I actually used half the amount of balsamic and substituted cider vinegar to soften the flavor of the sauce. I also used garlic instead of shallots. Served with green beans tossed with lemon juice and slivered almonds.

Excellent pork dish. I used ruby red port wine as I couldn't find a tawny port at the store; otherwise, I made it exactly as written.

GREAT recipe; made this for friends and family. Just be careful with the pepper-- it's overwhelming and we didn't need as much as the recipe calls for.

This was a pretty good recipe. I think I needed to reduce my sauce more than I did. I personally find the instructions to "reduce by half" hard to follow. I either get too much (too watery) or too little (too salty.) And I can never get it perfect. It would be easier for me if it told how much sauce you should end up with in the end. Never-the-less, I will make it again because I think it has great potential.

HEAVEN!!! It was delicious. I used cabernet because I had no port. Other than than I followed the recipe using sliced pork tenderloin. Easy & Delicious!!

Great recipe, I didn't have any port wine so I used orange juice instead and it turned out great. Smells and tastes great.

I made this for my family's Christmas Eve dinner. I used a shiraz instead of port & red wine vinegar instead of white vinegar. I used Paula Deen's house seasoning to season my chops with & kept the sauce simmering on my stove until I was ready to serve. Then I just added the cornstarch slurry to thicken, poured it over my plated chops & served it w/ Christmas Cinnamon Pears as a starter, Sweet Green Bundles, Mashed Potatoes, the Shiraz & Eggnog Gelatin Mold for dessert. Everyone (from my year old granddaugher to her picky mother) loved this dish...thnaks!

This was pretty good, but not outstanding. I don't think I will make this again, but fortunately, it wasn't a total flop.

Made this for my husband and I for Christmas dinner. We both loved it. A nice balance of sweetness and tartness but not overpowering. My only problem was letting the reduction go a bit too long so we could have used more sauce!

Excellent! The flavor with the wine and cranberries was delicious. I used porkchops that I cut up into bitesize and that worked out really good.

This dish is excellent! Somehow the flavors combine to make this a festive holiday treat...we had this one over thanksgiving week. I will definately have this one again.

This was just ok for us and wasn't worth all the effort in preparing it.

My family thought this was good and would like it again but they didn't rave about it like they do some of the others we've tried. Thus the 4 stars (I save the 5 star rating for recipes that get "rave reviews.") I wish there were a four and a half star rating because I personally feel it deserves more. It was quick, easy and delicious. I have enough of the sauce ingredients left over that we'll probably have it as a substitute for the usual ham glaze on our ham tomorrow night. I recommend this one! Thank you to the person who shared it!