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

How to
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.

This article uses material from the Roast Pork Tenderloin with Cherry Sauce article on the Healthy Recipes wiki at Wikia and is licensed under the

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