Recipe by Buster's friend
Sound really yum - have not made yet but plan to over the holidays for easy heavy appetizer spread. from Gourmet magazine 12/06 Add the following to ingrdients(too odious to try to figure out how to list this in gredients): Garnish - 40 (1-inch) sprigs fresh rosemary or wooden picks to secure cornets. Time to make includes chilling time - I will chill the pork overnight before slicing on day of serving to make things easier.
- 2 teaspoons fennel seeds
- 2 teaspoons salt
- 1⁄2 teaspoon whole black peppercorn
- 2 (1 lb) pork tenderloin
- 1⁄2 lb shallot, peeled and halved lengthwise (about 7)
- 2 tablespoons olive oil
- 2 cups dry red wine
- 1 cup dried sour cherries (5 oz)
- 1⁄2 cup sugar
- 2 sprigs fresh rosemary, 5 inches minimum each
Directions See How It's Made
- 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. Use caution when processing hot syrupy napalm-like liquids. 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 (or serve sauce on the side of a big platter of these babies).
- Note: Pork and cherry sauce can be chilled separately up to 1 day. Cover cherry sauce after 1 1/2 hours of chilling.