Recipe

Pork Cornets With Sour-cherry Sauce Recipe


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Ingredients
  • 2 tsps fennel seeds .
  • 1 c dried sour cherries (5 oz) .
  • 2 c dry red wine .
  • 1/2 lb shallots, peeled & halved lengthwise (about 7) .
  • 2 (1 lb) pork tenderloins .
  • 2 sprigs fresh rosemary, 5 inches minimum each .
  • 1/2 c sugar .
  • 2 tsps salt .
  • 1/2 tsp whole black peppercorns .
  • 2 tbsps olive oil

Directions
  • Step #1 Put oven rack in middle position & preheat your trusty oven to 400°F.
  • Step #2 Very finely grind fennel seeds, & peppercorns in grinder, salt, then rub all over pork.
  • Step #3 Toss shallots with oil in a 13- by 9-inch flameproof roasting pan, then nestle tenderloins among shallots (without crowding) & roast until thermometer inserted into thickest end of pork registers 155°F, about 30 to 35 mins.
  • Step #4 Put 2 layers of foil wrap on a work surface & transfer pork to foil wrap.
  • Step #5 Cool to about room temp, about 1 hr, then wrap in foil wrap & chill until cold, about 2 hrs.
  • Step #6 While pork cools, put roasting pan with shallots over a burner, then add wine & deglaze pan by boiling, stirring & scraping up any brown bits with a wooden spoon, 1 min.
  • Step #7 Transfer mixture to a 2- to 2 1/2-quart heavy saucepan.
  • Step #8 Add cherries, sugar, & rosemary & boil until liquid is reduced to about 2 c, 15 to 20 mins.
  • Step #9 Discard rosemary sprigs (do not discard any leaves that have fallen off stems).
  • Step #10 Transfer mixture to a food processor/blender & pulse until coarsely sliced.
  • Step #11 Use caution when processing hot syrupy napalm-like liquids.
  • Step #12 Transfer to a bowl & chill, uncovered, until cold, about 1 1/2 hrs.
  • Step #13 Cut chilled pork with a carving knife or an electric meat slicer diagonally into 3/4-inch-thick slices.
  • Step #14 Roll up each slice into a cornet (cone) shape & pierce in center with a rosemary sprig to secure.
  • Step #15 Fill opening of each cornet with about 1/2 tsp cherry sauce (or serve sauce on the side of a big platter of these babies).
  • Step #16 Note: Pork & cherry sauce can be chilled separately up to 1 day.
  • Step #17 Cover up cherry sauce after 1 1/2 hrs of chilling.
  • Enjoy the Pork Cornets With Sour-Cherry Sauce recipe

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