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Pork with Sour Cherry Sauce and Grilled Pound Cake & Strawberry Kabobs

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Pork with Sour Cherry Sauce
Yields: 8  servings

2 teaspoons fennel seeds
2 teaspoons kosher salt
1/4 teaspoon black pepper
2 (1-pound) pork tenderloins
1/2 pound shallots (about 7), peeled and halved lengthwise
2 tablespoons olive oil
2 cups dry red wine
1 cup dried sour cherries (5 ounces)
1/2 cup sugar
2 (5-inch) sprigs fresh rosemary

Preheat grill.

Very finely grind fennel seeds, salt, and peppercorns in a spice grinder (coffee bean grinder), then rub all over pork.   Season with a bit more kosher salt.

Toss shallots with oil and place in a foil packet.  Grill until tender.

Grill pork tenderloins, flipping once until thermometer inserted into thickest end of pork registers 128°F.    Tent with foil and let rest. 

While pork is grilling, add wine, cherries, sugar, and rosemary into a saucepan.  Boil until liquid is reduced to about 2 cups, 15 to 20 minutes. Discard rosemary sprigs (do not discard any leaves that have fallen off stems). Transfer mixture to a food processor and pulse until coarsely chopped. 

Cut pork diagonally into 3/4-inch-thick slices.  Place on a serving platter.  Top with sauce and serve.

Grilled Pound Cake and Strawberry Kabobs
Yields: 4 servings

24 medium strawberries, hulled
2 tablespoons sugar
¼ cup orange liqueur
1 tablespoon orange zest
Four 1” thick slices of pound cake
1/2 cup whipping cream
Powdered sugar, to taste

Bamboo Skewers

Preheat grill to about 350?F (or low heat if your grill doesn’t have a temperature gauge).
 
Place strawberries, sugar, orange liqueur and orange zest to a bowl.  Let stand for 20 minutes.

In a small bowl, combine whipping cream and powdered sugar.  I usually start with about 1 teaspoon and add more if I want it a bit sweeter.  Beat on high speed until stiff peaks form.  Cover and refrigerate until you are ready to plate the skewers.

Cut pound cake slices into 1”-pieces.  You should get about six pieces out of each slice.

Thread a piece of pound cake onto a bamboo skewer.  Add a strawberry lengthwise.  Continue using a total of 3 pieces of cake and 3 strawberries.

Place on grill.  Turn until all sides have nice grill marks, about 1 minute per side.

Place two skewers on each plate and top with whipped cream.

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