ROSEMARY PORK WITH CHERRY-PISTACHIO TOPPING

Rosemary Pork with Cherry-Pistachio Topping image

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

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 12 servings.

Number Of Ingredients 14

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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

Steps:

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.

Nutrition Facts : Calories 197 calories, Fat 10g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 261mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 17g protein.