Directions:
- Put oven rack in middle position and preheat oven to 400°F.
- Very finely grind fennel seeds, salt, and peppercorns in grinder, then rub all over pork.
- Toss shallots with oil in a 13- by 9-inch flameproof roasting pan, then nestle tenderloins among shallots (without crowding) and roast until thermometer inserted into thickest end of pork registers 155°F, about 30 to 35 minutes. Put 2 layers of foil on a work surface and transfer pork to foil. Cool to room temperature, about 1 hour, then wrap in foil and chill until cold, about 2 hours.
- While pork cools, put roasting pan with shallots over a burner, then add wine and deglaze pan by boiling, stirring and scraping up any brown bits with a wooden spoon, 1 minute. Transfer mixture to a 2- to 2 1/2-quart heavy saucepan. Add cherries, sugar, and rosemary and boil until liquid is reduced to about 2 cups, 15 to 20 minutes. Discard rosemary sprigs (do not discard any leaves that have fallen off stems). Transfer mixture to a food processor and pulse until coarsely chopped. Transfer to a bowl and chill, uncovered, until cold, about 1 1/2 hours.
- Cut chilled pork with a carving knife or an electric meat slicer diagonally into 3/4-inch-thick slices. Roll up each slice into a cornet (cone) shape and pierce in center with a rosemary sprig to secure. Fill opening of each cornet with about 1/2 teaspoon cherry sauce. Discard rosemary sprigs when eating.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 53.71 Kcal (225 kJ) | ||
| Calories from fat | 11.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.22g | 2% | |
|---|---|---|---|
| Cholesterol | 14.77mg | 5% | |
| Sodium | 130.36mg | 5% | |
| Potassium | 134.76mg | 3% | |
| Total Carbs | 3.37g | 1% | |
| Sugars | 2.33g | 9% | |
| Dietary Fiber | 0.33g | 1% | |
| Protein | 4.99g | 10% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 7.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 115.11 Kcal (482 kJ) | ||
| Calories from fat | 23.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.62g | 2% | |
|---|---|---|---|
| Cholesterol | 31.64mg | 5% | |
| Sodium | 279.39mg | 5% | |
| Potassium | 288.81mg | 3% | |
| Total Carbs | 7.23g | 1% | |
| Sugars | 4.98g | 9% | |
| Dietary Fiber | 0.71g | 1% | |
| Protein | 10.7g | 10% | |
| Vitamin C | 2mg | 2% | |
| Iron | 0.7mg | 2% | |
| Calcium | 15.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Paley's Place Double-Chile Brisket
Dried mild new mexico chiles, stemmed and seeded and 11 more.. -
Rosemary Pork with Berry Port Sauce
Pork tenderloins (1 lb each), Olive oil and 11 more.. -
Grilled Vegetable Salad With Red Wine Balsamic Vin...
Olive oil, Red wine, Balsamic vinegar, Dijon mustard and 7 more.. -
Honey-Rosemary Cherries and Blue Cheese Crostini
Shallot, thinly sliced, Olive oil and 10 more.. -
Beef Espresso
Sea salt, Ground red pepper, Rump roast, Butter, Olive oil and 6 more.. -
Grilled Chicken Salad With Cherries
Olive oil, Skinned, boned chicken breast halves, Salt and 14 more..
Also Try
-
-
Pork Roast with Winter Fruits and Port Sauce
California dried apricots , cut into 1/2-inch pieces and 12 more.. -
-
-
-
Pork Tenderloin with Roasted Apples and Onions
Pork tenderloin (about 14 oz), Olive oil, divided and 5 more.. -
Roast Pork Tenderloins with Cranberry-Port Sauce
Butter, Chopped onions, Garlic cloves, minced and 13 more.. -
Prosciutto-Stuffed Pork Tenderloin with Mushroom Sauce
Pork tenderloins, Prosciutto (each about 8x2 inches) and 10 more.. -
Baked Pork Chops with Parmesan-Sage Crust
Fresh breadcrumbs made from crustless french bread and 10 more.. -
Beer-Marinated Pork Tenderloin with Red Cabbage
Pork tenderloins (1 1/2-1 3/4 lb total ), Lager and 9 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
