Everything Cherry
Not only are cherries delicious and refreshing, they have several health benefits as well. Cherries are one of natures most powerful anti-inflammatory. Athletes are starting to catch on to the phenomenon of cherry juice and they are drinking it before a big race and after an intense workout. This little fruit lowers cholesterol, body fat, and improves heart health. They are also high in beta carotene and melatonin, a natural sleep aid. Cherries have been known to have Anthocyanin which is good for the brain and helps increase brain memory. So next time you have a huge test or presentation, eat cherries! Cherries are tasty and easy to take on the road with you…..a great afternoon snack.
Fresh Cherry Slush
Ingredients:
3 cups pitted tart red cherries
3/4 cup sugar
1/3 cup dry white wine
1/2 tsp almond extract
1/2 tsp salt
Prep:
Place the cherries into food processor, and process until pureed, about 1 minute. Add sugar, wine, almond extract, and salt to the pureed cherries, and process again to mix well, about 30 seconds.
Pour the mixture into a sorbet maker, mix, and freeze overnight.
Pork Tenderloin with Tomato & Cherry Sauce (make one day ahead)
Ingredients:
1 1/2 cups fresh cherries, pitted and chopped
1/3 cup chopped onion
1/3 cup sugar
1/3 cup cider vinegar
1 tablespoon minced fresh ginger
1 1/2 teaspoons yellow mustard seed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon coarsely ground pepper
1 1/3 cups chopped tomatoes, cherry tomatoes
2 pork tenderloins, 1 pound each, trimmed of fat
1/3 cup reduced-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried thyme leaves
Prep:
Combine cherries, onion, sugar, vinegar, ginger, mustard seed, cinnamon, allspice, and pepper in a medium saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, for 5 minutes. Stir in tomatoes and continue to simmer until they are cooked through and the liquid is slightly thickened, 3 to 4 minutes. Remove from the heat; cool, stirring occasionally, for 30 minutes.
Place pork in a plastic bag. Add 3/4 cup of the cooled chutney, chicken broth. Seal the bag and turn to coat the pork with the marinade. Refrigerate the pork overnight. Refrigerate the remaining chutney.
Preheat oven to 425°F. Remove the pork from the marinade, shaking off excess. Pat the pork dry with paper towels and season with salt, pepper and thyme. Put the pork in a skillet and spray with cooking spray turning until browned on all sides, 3 to 5 minutes. Then, transfer the pork to the oven and roast the pork until just cooked through and an instant-read thermometer registers 155°F in the center of the pork, about 15 to 17 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.
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