Le porc et les Cerises demi-cadratin Croute
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Le porc et les Cerises demi-cadratin Croute calories by ingredient
Introduction
The english translation of this French recipe is: Encrusted Pork and Cherries. Surprisingly simple, this makes an elegant show-off piece for dinner guests who'll think you spent hours preparing it! It's also easily adjusted to serve 4 instead of 8 by preparing only 1 tenderloin. A favorite at Easter, only you and I will know the crusts comes from refrigerated dough. Shhhh.....NOTE: The longer the tenderloins marinate the better the flavor and tenderness. The english translation of this French recipe is: Encrusted Pork and Cherries. Surprisingly simple, this makes an elegant show-off piece for dinner guests who'll think you spent hours preparing it! It's also easily adjusted to serve 4 instead of 8 by preparing only 1 tenderloin. A favorite at Easter, only you and I will know the crusts comes from refrigerated dough. Shhhh.....
NOTE: The longer the tenderloins marinate the better the flavor and tenderness.
Number of Servings: 8
Ingredients
-
2 1 lb whole pork tenderloins
1 cup pure maple syrup
1 Tbsp coarsely chopped fresh rosemary
1 Tbsp finely minced fresh garlic(about 4 cloves)
1 cup dried sweet cherries
1&1/2 tsp black pepper
2 Tbsp EVOO(Extra Virgin Olive Oil)
2 refrigerated rollout piecrusts
Cooking oil spray
Directions
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.