Ingredients
2 pork tenderloins (1 pound each) 1 tablespoon olive oil1 teaspoon salt1/2 teaspoon pepper3 garlic cloves, thinly sliced2 fresh rosemary sprigsTOPPING:2 tablespoons olive oil3/4 cup dried cherries3/4 cup shelled pistachios3 garlic cloves, thinly sliced1-1/2 teaspoons minced fresh rosemaryHorseradish mayonnaise or honey mustardCroissants, optional
Preparation
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.
