Pork Cornets with Sour-Cherry Sauce |
|
 |
Prep Time: 35 Minutes Cook Time: 205 Minutes |
Ready In: 240 Minutes Servings: 40 |
|
A balance of savory and sweet, this wonderful combination can also be presented more casually; the pork tastes just as good when the slices are simply served on a platter with the sauce on the side. Ingredients:
2 teaspoons fennel seeds |
2 teaspoons salt |
1/2 teaspoon whole black peppercorns |
2 (1-pound) pork tenderloins |
1/2 pound shallots (about 7), peeled and halved lengthwise |
2 tablespoons olive oil |
2 cups dry red wine |
1 cup dried sour cherries (5 ounces) |
1/2 cup sugar |
2 (5-inch) sprigs fresh rosemary |
garnish: 40 (1-inch) sprigs fresh rosemary or wooden picks |
Directions:
1. Put oven rack in middle position and preheat oven to 400°F.
2. Very finely grind fennel seeds, salt, and peppercorns in grinder, then rub all over pork.
3. 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.
4. 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.
5. 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.
|
|