Roast Pork Tenderloin with Cherry Sauce

Description
Serves 4. Serve with a dry red wine.


 * Contributed by Catsrecipes Y-Group

Ingredients

 * 2 pounds pork loin
 * ½ teaspoon salt
 * ½ teaspoon freshly ground pepper
 * 2 tablespoons olive oil
 * ½ cup beef broth
 * ¼ cup bourbon
 * 1 (17-ounce) can pitted dark sweet cherries
 * 1 tablespoon cornstarch
 * 2 teaspoons grated lemon rind
 * 2 tablespoons fresh lemon juice
 * 1½ teaspoon chopped fresh rosemary
 * ½ teaspoon whole cloves
 * ½ cup chopped pecans, toasted

Garnish

 * fresh watercress

Directions

 * 1) Cut pork loin into 1½-inch thick fillets; Sprinkle evenly with salt and pepper.
 * 2) Securely tie a 12-inch piece of kitchen string around each fillet, if desired.
 * 3) Cook pork fillets in hot oil in a skillet over medium-high heat 2 to 3 minutes on each side or until golden brown.
 * 4) Stir together beef broth and bourbon; Add to skillet, stirring to loosen particles from bottom of skillet.
 * 5) Reduce heat to low; Cover and simmer for 10 to 15 minutes or until pork is done.
 * 6) Remove fillets to a serving platter, reserving pan juices, and keep warm.
 * 7) Remove and discard kitchen string.
 * 8) Drain cherries, reserving syrup in a small bowl.
 * 9) Whisk together cherry syrup, cornstarch, and next 4 ingredients
 * 10) Add to skillet with reserved pan juices. Bring to a boil over medium heat, and cook, stirring constantly, 1 minute or until thickened.
 * 11) Remove from heat; Remove cloves, and stir in cherries and chopped toasted pecans.
 * 12) Spoon mixture evenly over warm pork fillets.
 * 13) Garnish, if desired, and serve immediately.