Pork Fillets With Dark Cherry Sauce

Ingredients

• 2 lbs pork loin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper, freshly ground
• 2 tablespoons olive oil
• 1/2 cup beef broth
• 1/4 cup bourbon

• 1 (17 ounce) can pitted cherries, dark and sweet
• 1 tablespoon cornstarch
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice
• 1 1/2 teaspoons fresh rosemary, chopped
• 1/2 teaspoon whole cloves
• 1/2 cup pecans, chopped and toasted

Directions

1. 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. 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. 3

   Drain the cherries, reserving the syrup in a small bowl.

4. 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. 5

   If desired, garnish with watercress, and serve immediately.