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Rosemary Pork with Cherry-Pistachio Topping

Thirty years ago, my new mother-in-law asked me to do something with a large frozen pork loin being served for a crowd at a Christmas Eve buffet. I assembled some fragrant ingredients and this is the result. —Shelia Brown, Canton Michigan
  • Total Time
    Prep: 35 min. + chilling. Bake: 20 min. + cooling
  • Makes
    12 servings

Ingredients

  • 2 pork tenderloins (1 pound each)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 garlic cloves, thinly sliced
  • 2 fresh rosemary sprigs
  • TOPPING:
  • 2 tablespoons olive oil
  • 3/4 cup dried cherries
  • 3/4 cup shelled pistachios
  • 3 garlic cloves, thinly sliced
  • 1-1/2 teaspoons minced fresh rosemary
  • Horseradish mayonnaise or honey mustard
  • Croissants, optional

Directions

  • Preheat oven to 425°. Rub pork with oil; sprinkle with salt and pepper. Cut slits in pork and insert garlic. Place on a rack in a shallow roasting pan; top with rosemary sprigs. Bake until a thermometer reads 145°, 12-15 minutes. Remove roast from oven; tent with foil. Cool completely; discard rosemary. Refrigerate, covered, overnight.
  • Meanwhile, for topping, heat oil in a large skillet over medium heat. Add cherries, pistachios, garlic and rosemary. Cook and stir until cherries soften and pistachios turn bright green, 4-5 minutes; cool slightly. Transfer to a food processor; pulse until coarsely chopped. Refrigerate, covered, overnight.
  • Thinly slice pork. Serve with pistachio topping and horseradish mayonnaise or honey mustard. If desired, serve on croissants.

Test Kitchen tips
  • The cherry mixture is like a loose chutney. If you serve the pork for sandwiches, the mayonnaise or honey mustard will help the topping stay put.
  • This is a great make-ahead cold appetizer, but the pork can be served warm from the oven, too.
  • Nutrition Facts
    1 servings: 197 calories, 10g fat (2g saturated fat), 42mg cholesterol, 261mg sodium, 11g carbohydrate (7g sugars, 1g fiber), 17g protein.

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