Pork Fillets With Dark Cherry Sauce Recipe

Directions:

1. Cut the pork loin into 4 (1 1/2 inch thick) fillets; sprinkle with salt and pepper. Tie a 12 piece of string around each fillet, if desired.
2. Cook pork fillets in hot oil in a skillet over medium-high heat 2 to 3 minutes on each side or until golden brown. Stir together beef broth and bourbon; add to skillet, stirring to loosen particles from the bottom of the skillet. Reduce heat to low; cover and simmer for 10 to 15 minutes or until pork is done. Remove fillets to a serving platter, reserving the pan juices, and keep the pork fillets warm. Remove and discard the kitchen string.
3. Drain the cherries, reserving the syrup in a small bowl.
4. Whisk together the cherry syrup, cornstarch, and next 4 ingredients; add to the skillet with the pan juices. Bring to a boil over medium heat, and cook, stirring constantly 1 minute or until thickened. Remove from heat; remove cloves, and stir in cherries and toasted pecans. Spoon mixture evenly over the warm pork fillets.
5. If desired, garnish with watercress, and serve immediately.