Le porc et les Cerises demi-cadratin Croute
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 1 lb whole pork tenderloins1 cup pure maple syrup1 Tbsp coarsely chopped fresh rosemary1 Tbsp finely minced fresh garlic(about 4 cloves)1 cup dried sweet cherries1&1/2 tsp black pepper2 Tbsp EVOO(Extra Virgin Olive Oil)2 refrigerated rollout piecrustsCooking oil spray
Combine maple syrup, cherries, rosemary and garlic in a medium saucepan. Bring to a boil over medium heat and boil 1 minute. Remove from heat and let sit until cool.
Sprinkle tenderloins with pepper. Heat a heavy skillet on medium high heat. When hot, add olive oil. Brown tenderloins 2 to 3 minutes on each side. Cool meat and place in plastic bag with cooled maple syrup mixture. Seal and refrigerate at least 1 hour or overnight.
Heat oven to 425°F. Drain tenderloins and cherries, reserving syrup mixture. Lightly spray a baking sheet with nonstick cooking spray. Roll out one piecrust round. Place a tenderloin in center and top with half of the cherries. Moisten outer edges of piecrust with water. Fold piecrust over bottom long side of tenderloin; tne fold the sides in. Pull the remaining crust from the top over the tenderloin pressing to seal seams. Set on prepared baking sheet, seam side up. Prepeat with other tenderloin. Make 3 slits across the top of each roll. Bake 20-30 minutes, or until crusts are glden and pork reaches an internal temperature of 150°F. Let rest 5 minutes before serving. Heat syrup mixture to boiling, serving with meat.
MAKES 8 SERVINGS
Number of Servings: 8
Recipe submitted by SparkPeople user LADYPHOENIX61.
Sprinkle tenderloins with pepper. Heat a heavy skillet on medium high heat. When hot, add olive oil. Brown tenderloins 2 to 3 minutes on each side. Cool meat and place in plastic bag with cooled maple syrup mixture. Seal and refrigerate at least 1 hour or overnight.
Heat oven to 425°F. Drain tenderloins and cherries, reserving syrup mixture. Lightly spray a baking sheet with nonstick cooking spray. Roll out one piecrust round. Place a tenderloin in center and top with half of the cherries. Moisten outer edges of piecrust with water. Fold piecrust over bottom long side of tenderloin; tne fold the sides in. Pull the remaining crust from the top over the tenderloin pressing to seal seams. Set on prepared baking sheet, seam side up. Prepeat with other tenderloin. Make 3 slits across the top of each roll. Bake 20-30 minutes, or until crusts are glden and pork reaches an internal temperature of 150°F. Let rest 5 minutes before serving. Heat syrup mixture to boiling, serving with meat.
MAKES 8 SERVINGS
Number of Servings: 8
Recipe submitted by SparkPeople user LADYPHOENIX61.
Nutritional Info Amount Per Serving
- Calories: 537.1
- Total Fat: 19.4 g
- Cholesterol: 89.5 mg
- Sodium: 275.1 mg
- Total Carbs: 55.7 g
- Dietary Fiber: 1.2 g
- Protein: 33.8 g
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