Cherry and Onion Stuffed Pork Tenderloin

Cherry and Onion Stuffed Pork Tenderloin
Photo by Scott Phillips


  • 1/8 tsp. ground cloves
  • 6 Tbs. freshly squeezed orange juice
  • 1-½ tsp. freshly grated orange zes
  • 3 Tbs. balsamic vinegar
  • 3 Tbs. extra-virgin olive oil
  • 1 tsp. minced fresh rosemary
  • 1 cup lower-salt chicken broth
  • + 7 more ingredients
    • ½ cup dry white wine, such as Sauvignon Blanc
    • 2 tsp. granulated sugar
    • 2 pork tenderloins (about 1 lb. each), trimmed
    • Kosher salt and freshly ground black pepper
    • 1-½ cups fresh sweet cherries (about 8 oz.), pitted and chopped
    • 2 Tbs. cold unsalted butter, cut into small pieces
    • 1-½ medium yellow onions, thinly sliced

Heat 1 Tbs. of the olive oil in a 12-inch skillet over medium-low heat. Add the onions and cook, stirring occasionally, until softened and light golden, 10 to 15 minutes. Add the orange juice, vinegar, sugar, and orange zest, reduce the heat to low, cover, and continue to cook until the onions ar...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network