Fantastic! Everyone loved this recipe, and I now make it for special occasions. As with most anything, it is important to have everything organized because timing is important.
Pork Fillets With Dark Cherry Sauce
More From Southern Living
- 2 pounds pork loin
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons olive oil
- 1/2 cup beef broth
- 1/4 cup bourbon
- 1 (17-ounce) can pitted dark sweet cherries
- 1 tablespoon cornstarch
- 2 teaspoons grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons chopped fresh rosemary
- 1/2 teaspoon 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.
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