Active Time

　　35 min

　　Total Time

　　4 hr

　　A balance of savory and sweet, this wonderful combination can also be presented more casually; the pork tastes just as good when the slices are simply served on a platter with the sauce on the side.

　　

Ingredients

Makes about 40 hors d'oeuvres

　　2 teaspoons fennel seeds

　　2 teaspoons salt

　　1/2 teaspoon whole black peppercorns

　　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

　　Garnish: 40 (1-inch) sprigs fresh rosemary or wooden picks

　　

Special Equipment

an electric coffee/spice grinder; an instant-read thermometer

　　

Step 1

Put oven rack in middle position and preheat oven to 400°F.

　　

Step 2

Very finely grind fennel seeds, salt, and peppercorns in grinder, then rub all over pork.

　　

Step 3

Toss shallots with oil in a 13- by 9-inch flameproof roasting pan, then nestle tenderloins among shallots (without crowding) and roast until thermometer inserted into thickest end of pork registers 155°F, about 30 to 35 minutes. Put 2 layers of foil on a work surface and transfer pork to foil. Cool to room temperature, about 1 hour, then wrap in foil and chill until cold, about 2 hours.

　　

Step 4

While pork cools, put roasting pan with shallots over a burner, then add wine and deglaze pan by boiling, stirring and scraping up any brown bits with a wooden spoon, 1 minute. Transfer mixture to a 2- to 2 1/2-quart heavy saucepan. Add cherries, sugar, and rosemary and 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. Transfer to a bowl and chill, uncovered, until cold, about 1 1/2 hours.

　　

Step 5

Cut chilled pork with a carving knife or an electric meat slicer diagonally into 3/4-inch-thick slices. Roll up each slice into a cornet (cone) shape and pierce in center with a rosemary sprig to secure. Fill opening of each cornet with about 1/2 teaspoon cherry sauce. Discard rosemary sprigs when eating.