Pork tenderloin with rosemary buns

Ingredients:

• Pork tenderloin weighing 700 g.
• 2 tbsp + 110 g unsalted butter
• 3 large shallots, thinly sliced
• 1 cup chicken broth
• 1 and 1/4 cups cherry jam
• Premium flour, for dusting
• 4 large chilled biscuits (dough)
• 1 clove of garlic
• 1 tbsp chopped fresh rosemary

Preparation:

1. Preheat oven to 220°C. Sprinkle the pork with 1 tbsp salt and 3/4 tbsp black pepper.
2. In a large, heavy nonstick skillet, heat 2 tablespoons butter over medium-high heat. Brown the pork on all sides, about 5 minutes total. Add the shallots and cook, stirring occasionally, until golden brown, about 4 minutes. Add the broth and jam along with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Transfer the skillet to the oven and bake until a thermometer inserted into the tenderloin registers 135°F (57°C), 12 to 14 minutes.
3. Transfer the pork to a cutting board and let rest for 10 minutes. Place the pan over high heat and reduce the juices until they form a glaze, about 6 minutes.
4. Dust the tops and bottoms of the buns with flour and cut into 2-cm cubes (about 16 cubes per bun). Dredge the cubes in flour to prevent them from sticking together. Melt the remaining butter in a large skillet over medium heat. Once completely melted, increase the heat to high. Add the dough cubes and the butter. Cook, stirring frequently, until the dough rises and begins to brown.
5. Add the garlic and continue to cook until golden brown. Then add the rosemary and continue to cook until the cubes are golden brown and fragrant, 6-8 minutes total. Transfer the cubes to a paper towel-lined baking sheet and season generously with salt.
6. Slice the pork into 2cm thick medallions and serve with cherry glaze and rosemary buns.