This pork recipe from France is made with pork tenderloin. The spices, cherries and red wine that coats the pork makes this an elegant meal for winter.
Makes 6 to 8 servings.
INGREDIENTS:
* 1 4-lb. boneless pork tenderloin, fat trimmed off
* 2 teaspoons mixed whole peppercorns
* 15 whole cloves
* 1 Tablespoon ground cinnamon
* 6 Tablespoons room temperature unsalted butter
* 1 large onion, chopped
* 1/2 cup to 1 cup red Beaujolais Villages wine
* sea salt
* FOR THE CHERRY SAUCE:
* 1-1/2 lbs. cherries, pitted
* 2 Tablespoons light brown sugar
* 2 Tablespoons balsamic vinegar
* 2 Tablespoons fresh rosemary, chopped
* 1-1/2 cups red Beaujolais Villages wine
* TO FINISH:
* 1/3 cup + 2 Tablespoons kirsch
* 2 Tablespoons of cornstarch, dissolved in 3 Tablespoons of the Beaujolais Villages
PREPARATION:
Set the meat out of the refrigerator for one hour before you plan to cook it.
Preheat oven to 357°F.
1. Combine the peppercorns, 10 cloves and the cinnamon in a spice grinder or mortar and grind to a coarse powder(If you don't have either one of these, I've had good luck placing the spices in a plastic ziploc bag and pounding them with a meat pounder.)
2. Mix the crushed spices together with the butter.
3. Make 5 slits in the pork loin and press in the remaining whole cloves. Rub the butter over the pork and sprinkle with some sea salt.
4. Scatter the chopped onion on the bottom of a roasting pan. Place the pork on top and pour in 1/2 cup of the wine.
5. Roast the pork, basting occasionally for 1-1/2 to 1-3/4 hours. Add more wine if the bottom of the pan is becoming too dry.
6. While the pork is cooking start the sauce: Combine the cherries, brown sugar, balsamic vinegar, rosemary and 1-1/2 cups of the wine in a saucepan and bring to a boil.
7. Reduce heat slightly, and simmer, uncovered for 20 minutes. Stir occasionally.
8. When the pork is finished, pour 1/3 cup of the kirsch over the pork and flame.
9. When the flames subside, transfer the pork to a serving platter and keep warm.
10. Stir the remaining 2 tablespoons of Kirsch into the cherry sauce.
11. Place the roasting pan over medium heat and stir in the dissolved cornstarch. Cook until the pan juices have thickened somewhat and pour the cherry sauce into the pan.
12. Cook for about 5 minutes more or until the sauce is blended and thickened.
To serve:
Slice the roast into 1/2-inch thick slices and surround with the cherry sauce. Serve immediately