Shop at!
Welcome Page
180K Index!
Recipe Category Page.
What's New?
Search Recipes
The people who inspire me.
Maybe someday I'll get an award. <g>
Do you really care who made this?
Please don't be mean.... I'm sensitive you know.
MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Pork Tenderloin with Dried Cherry Sauce
      Yield: 4 Servings
      4    (6oz) pieces pork
           .. tenderloin
      1 ts Curry powder
    1/4 ts Salt
    1/4 ts Black pepper
      1 tb Vegetable oil

MMMMM---------------------DRIED CHERRY SAUCE-----------
      1 c  Dry red wine
      1 c  Dried sour cherries
      3    Cloves garlic; chopped
      2    Shallots; chopped
      1 tb Chopped gingerroot
      2 c  Chicken stock
      2 tb Unsalted butter
      1 ts Cracked black pepper
    1/4 ts Salt
  1. Heat oven to 350. Sprinkle pork pieces on all
  sides with curry, salt and pepper. In large
  skillet with ovenproof handle, heat oil until very
  hot over high heat. Add pork and brown well on all
  sides, 2 to 3 minutes. Place skillet in oven and
  roast pork 20 to 25 minutes or until done.
  2. Meanwhile, prepare sauce: In nonaluminum 3
  quart saucepan, heat wine, cherries, garlic,
  shallots and ginger to boiling over high heat
  until cherries soften and wine is reduced to 1/4
  cup. Add chicken stock and boil until reduced by
  half, about 5 minutes. In blender, blend cherry
  mixture until smooth. Return sauce to saucepan and
  heat over medium heat. With wire whisk, stir in
  butter, pepper and salt. Keep warm over low heat.
  3. Remove pork from oven and let stand 10 minutes
  before slicing. To serve, on cutting board, slice
  pork and transfer to serving plates. Pour some
  sauce over pork and serve remaining sauce on the

You are recipe fanatic
Content 1998
Last Modified Sunday, 30-Jul-2006 13:23:06 EDT