Southern Living OCTOBER 2004
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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