Rosemary Pork With Cherry-Pistachio Topping

• 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
• 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

1. Preheat oven to 425u0b0. 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 145u0b0, 12-15 minutes. Remove roast from oven; tent with foil. Cool completely; discard rosemary. Refrigerate, covered, overnight.
2. Meanwhile, for topping, heat oil in a large skillet over medium heat. Add cherries, pistachios, garlic and rosemary. Cook and stir until pistachios turn green, 4-5 minutes; cool slightly. Transfer to a food processor; pulse until coarsely chopped. Refrigerate, covered, overnight.
3. Thinly slice pork. Serve with pistachio topping and horseradish mayonnaise or honey mustard. If desired, serve on croissants.

pork, olive oil, salt, pepper, garlic, rosemary sprigs, olive oil, dried cherries, pistachios, garlic, fresh rosemary, horseradish mayonnaise, croissants

Taken from www.tasteofhome.com/recipes/rosemary-pork-with-cherry-pistachio-topping/ (may not work)