Pork Fillets With Dark Cherry Sauce
 
>i was brousing through a recent issue of the southern living magazine. 
>there was a recipe for pork fillets with dark cherry sauce. i should have 
>copied it right then but i didn.t. this recipe would be much appreciated! 
>thanks very much 
 
 
 
>from southern living 
 
 
prep: 10 min., cook: 25 min. 
 
2 lb.  pork loin
1/2 tsp  salt
1/2 tsp  freshly ground pepper
2 Tbsp  olive oil
1/2 cup  beef broth
1/4 cup  bourbon
1   17ounce can pitted dark sweet cherries
1 Tbsp  cornstarch
2 tsp  grated lemon rind
2 Tbsp  fresh lemon juice
1-1/2 tsp  chopped fresh rosemary
1/2 tsp  whole cloves
1/2 cup  chopped pecans, toasted
  garnish fresh watercress
 
cut pork loin into 4 (1 1/2-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. 
 
yield: makes 4 servings 
 
 
-- 
(ID: 5984) Mirror: rec.food.recipes: Fri, Oct 1, 2004


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