A warm combination of authentic pork and cherries is made and cooked with herbs, beef broth, and bourbon whiskey and served with other side dishes, as it is great for dinner or lunch and delivers a fruity aroma that relishes, offers to the meat, and enriches with alcohol content.
- 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
For garnishing Edit
- fresh watercress
- chili leaves, optional
- 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 the kitchen string. Drain cherries, reserving syrup in a small bowl.
- Whisk together cherry syrup, cornstarch, and next 4 ingredients.
- Add to the 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 mix with cherries and chopped, toasted pecans.
- Spoon mixture evenly over warm pork fillets. Garnish, if desired, and serve immediately.