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Serves 4. Serve with a dry red wine.
- Contributed by Catsrecipes Y-Group
- 2 pounds pork tenderloin
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 2 tablespoons olive oil
- ½ cup beef broth
- ¼ cup bourbon
- 1 (17-ounce) can pitted dark sweet cherries
- 1 tablespoon cornstarch
- 2 teaspoons grated lemon rind
- 2 tablespoons fresh lemon juice
- 1½ teaspoon chopped fresh rosemary
- ½ teaspoon whole cloves
- ½ cup chopped pecans, toasted
- fresh watercress
- Cut pork loin into 1½-inch thick fillets; Sprinkle evenly with salt and pepper.
- Securely tie a 12-inch piece of kitchen string around each fillet, if desired.
- Cook pork fillets in hot oil in a skillet over medium-high heat 2 to 3 minutes on each side or until golden brown.
- Stir together beef broth and bourbon; Add to skillet, stirring to loosen particles from bottom of skillet.
- Reduce heat to low; Cover and simmer for 10 to 15 minutes or until pork is done.
- Remove fillets to a serving platter, reserving pan juices, and keep warm.
- Remove and discard kitchen string.
- Drain cherries, reserving syrup in a small bowl.
- Whisk together cherry syrup, cornstarch, and next 4 ingredients
- Add to skillet with reserved pan juices. Bring to a boil over medium heat, and cook, stirring constantly, 1 minute or until thickened.
- Remove from heat; Remove cloves, and stir in cherries and chopped toasted pecans.
- Spoon mixture evenly over warm pork fillets.
- Garnish, if desired, and serve immediately.