Pork with Dried Cherries and Red Wine
Main Dishes • French
Description
From chilled pork, if sliced very thin (about 3 mm), you can roll them into cones, fill them with a cherry-wine mixture, and serve as a cold appetizer. To secure the cones, it's best to use rosemary stems as skewers, piercing the meat cones closer to the base.
Ingredients
- Dill 2 spoons
- Salt 2 spoons
- Green peppercorns ½ spoons
- Pork tenderloin 0 lbs
- Shallot 7 pieces
- Olive Oil 2 spoons
- Red Grape Juice 2½ glasses
- Ground dried cherries 1 glass
- Sugar ½ glasses
- Fresh Rose Hips 2 pieces
Step-by-Step Guide
Step 1
Combine the ground dill seeds, salt, and crushed black pepper, and rub this mixture onto the meat (2 pieces of pork tenderloin, 500 g each).
Step 2
Slice the shallots in half lengthwise. Heat oil in a large heavy skillet and add the meat along with the onions. Cook over medium heat for about 30-35 minutes, until the internal temperature of the meat (in the thickest part) reaches 65-160°F. Use a kitchen thermometer to check the meat's doneness.
Step 3
Transfer the cooked meat to a cutting board, cover it with foil, and let it cool at room temperature.
Step 4
While the pork is cooling, pour the wine into the skillet with the remaining onions and bring it to a boil, stirring actively. After it reaches a boil, wait for 1 minute, then transfer everything to a 2-liter heavy-bottomed pot.
Step 5
Add the dried cherries, sugar, and 2 sprigs of rosemary to the pot, bring it back to a boil, and continue cooking for 15-20 minutes. When the liquid reduces to about 2 cups, remove the pot from the heat, take out the rosemary, and roughly blend the mixture using a food processor.
Step 6
Slice the chilled meat and serve it with a warm cherry-wine sauce.
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