Add in broth liquid and bourbon, simmer a further minute. Ingredients. Ingredient Checklist. Meanwhile, place tenderloins on a rack in a foil-lined roasting pan; sprinkle with salt and pepper. Add the shallots to the pan and cook until softened. 1 ½ pounds pork tenderloin, trimmed. Add cherries, including any liquid from the bag, into the pan and let them cook for a few minutes. While the pork is roasting, make the cherry sauce: Spray a medium-sized saute pan or pot with olive oil cooking spray and heat to medium heat. In another small pan, combine cherries, butter and white sugar over medium heat and cook 1-2 minutes. To serve, slice tenderloin into 1/2 inch thick medallions and plate about 3-4 per person. ⅔ cup port or other sweet red wine. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened, stirring occasionally. ¼ teaspoon salt. ¼ teaspoon black pepper. ½ teaspoon ground coriander. ¾ cup dried tart cherries. Directions. Drizzle … Bring to a boil. 3 tablespoons all-purpose flour. In a small saucepan, combine the cherry juice, brown sugar, soy sauce, cornstarch and ginger.

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