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Roast Pork Tenderloin with Cherry Sauce

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Description Edit

Serves 4. Serve with a dry red wine.


Ingredients Edit

Garnish Edit

Directions Edit

  1. Cut pork loin into 1½-inch thick fillets; Sprinkle evenly with salt and pepper.
  2. Securely tie a 12-inch piece of kitchen string around each fillet, if desired.
  3. Cook pork fillets in hot oil in a skillet over medium-high heat 2 to 3 minutes on each side or until golden brown.
  4. Stir together beef broth and bourbon; Add to skillet, stirring to loosen particles from bottom of skillet.
  5. Reduce heat to low; Cover and simmer for 10 to 15 minutes or until pork is done.
  6. Remove fillets to a serving platter, reserving pan juices, and keep warm.
  7. Remove and discard kitchen string.
  8. Drain cherries, reserving syrup in a small bowl.
  9. Whisk together cherry syrup, cornstarch, and next 4 ingredients
  10. Add to skillet with reserved pan juices. Bring to a boil over medium heat, and cook, stirring constantly, 1 minute or until thickened.
  11. Remove from heat; Remove cloves, and stir in cherries and chopped toasted pecans.
  12. Spoon mixture evenly over warm pork fillets.
  13. Garnish, if desired, and serve immediately.

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