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1
Preheat the oven to 425 degrees F.
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2
Sprinkle the pork with 1 teaspoon salt and 3/4 teaspoon pepper.
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3
Heat 2 tablespoons of the butter in a large, heavy nonstick skillet over medium-high heat until hot.
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4
Brown the pork on all sides, about 5 minutes total.
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5
Add the shallots and cook, stirring occasionally, until golden, about 4 minutes.
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6
Stir in the broth and preserves along with 3/4 teaspoon salt and 1/2 teaspoon pepper.
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7
Transfer the skillet to the oven and roast until an instant-read thermometer registers 135 degrees F, 12 to 14 minutes.
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8
Transfer the pork to a cutting board and let rest 10 minutes.
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9
Bring the skillet to a boil over high heat and reduce the sauce to a glaze, about 6 minutes.
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10
Flour the top and bottom of the biscuits and cut into 3/4-inch cubes (about 16 cubes per biscuit).
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11
Toss the cubes in flour to prevent them from sticking.
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12
Melt the remaining butter in a large skillet over medium-high heat.
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13
When butter has fully melted, turn the heat to high.
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14
Add the biscuit cubes and toss in the butter to coat all sides, stirring frequently, until the dough has puffed and begins to color.
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15
Add the garlic and continue cooking until golden brown.
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16
Then add the rosemary and continue cooking until the cubes are browned and the rosemary is fragrant, 6 to 8 minutes total.
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17
Remove the cubes to a paper-towel-lined baking sheet and season liberally with salt.
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18
Slice the pork into 1-inch medallions and serve with cherry glaze and rosemary puffs.
