In a small saucepan, combine rosemary, garlic, cherries and syrup; boil 1 minute; cool. Coat tenderloins generously with freshly ground pepper. Heat oil in a nonstick skillet over medium-high heat. Add tenderloins and brown on all sides; cool. Place cooled tenderloins and syrup mixture in a zip-lock bag. Seal; refrigerate several hours. Drain tenderloins and cherries, reserving syrup mixture. Roll out half of pastry to a large round; moisten edges. Place one tenderloin in the centre; top with half the cherries. Fold pastry up over one long side of tenderloin. Fold sides in. Fold remaining pastry over; press edges to seal. Transfer to lightly greased baking sheet. Repeat for second tenderloin. Cut 3 slits in the top of each pastry roll. Bake at 425ºF (220ºC) about 25 minutes, until internal temperature of pork is 155ºF (68ºC). Let rest 5 minutes. Heat syrup mixture, and any remaining cherries; simmer 5 minutes. Serve with sliced pork.

Serve with Sokol Blosser 2000 Oregon Pinot Noir Oregon Red Wine

Makes 6 servings
 

Combine soy sauce, sugar, sesame oil, green onions, garlic and ginger. Whisk until sugar dissolves. Add pork strips. Cover; marinate in the refrigerator for 1 hour. Meanwhile, combine sambal oelek and honey to make chili sauce. Remove pork strips from marinade; discard marinade. Heat canola oil in a large nonstick skillet over high heat. Add pork. Cook, stirring constantly, 4 to 5 minutes or until cooked through. Remove from heat; add sesame seeds. To serve, spoon a heaping tablespoon of noodles or rice into a lettuce leaf. Top with a few pork strips and drizzle with a few drops of chili sauce. Roll up to eat.

Serve with Pommery Pop Champagne French Sparkling

Makes 6 servings

HOW TO COOK A CROWN ROAST OF PORK

Fill roast cavity with large aluminum foil ball. Place roast in pan, bones up. Cover bone tips with small pieces of foil. Roast at 325ºF (160ºC) to an internal temperature of 155-160ºF (68-70ºC). (See below for stuffing directions and roasting times.) Re-move from oven; tent loosely with foil. Let rest 5-10 minutes before slicing.

Small Roasts (Under 7 lbs/3kg)

Roast uncovered at 325ºF (160ºC) for ½-1 hour. To stuff, remove from oven; remove foil ball. Fill cavity with stuffing. Cover stuffing with foil. Roast another 1½ hours to medium, 155º-160ºF (68-70ºC).

Medium Roasts (7-9 lbs/3-4 kg)

Roast uncovered at 325ºF (160ºC) for 1½ hours. Remove from oven; drain off any fat. Remove foil ball. Fill cavity with stuff-ing. Cover stuffing with foil. Roast another 1½ hours to medium, 155º-160ºF (68-70ºC).

Large Roasts (Over 10 lbs/4.5 kg)

Roast uncovered at 325ºF (160ºC) for 2 - 2½ hours. Remove from oven; drain off any fat. Remove foil ball. Fill cavity with stuffing. Cover stuffing with foil. Roast another 1½ hours to medium, 155º-160ºF (68-70ºC).

Options:

2. Revamp your favourite stuffing recipe by adding one or two of the following – chopped apples, pears, rhubarb, dried apri-cots, raisins, dried cranberries or dried cherries.

3. Add a spicy glaze – Heat ⅓ cup/75ml apricot jam, 2 tbsp/25 ml each soy sauce, brown sugar and Dijon mustard and 1 tsp/5 ml crushed chilies. Brush roast surfaces in last hour of roasting.

Serve with St. Hallett Rose (Australia) or Lorentz Riesling Altenberg de Bergheim 2002 Alsatian White Wine