Enjoy this Roast Pork Tenderloin with Cherry Sauce recipe for your Sunday lunch
1kg pork tenderloin
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
1/2 cup beef broth
1/4 cup bourbon
1 can pitted dark sweet cherries
1 tablespoon cornstarch
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1 1/2 teaspoon chopped fresh rosemary
1/2 teaspoon whole cloves
1/2 cup chopped pecans, toasted
Cut pork loin into 4cm thick fillets; Sprinkle evenly with salt and pepper.
Securely tie 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 with watercress, if desired, and serve immediately.