Cherry and Onion Stuffed Pork Tenderloin

Cherry and Onion Stuffed Pork Tenderloin
Photo by Scott Phillips

Ingredients

  • 1-½ cups fresh sweet cherries (about 8 oz.), pitted and chopped
  • 1/8 tsp. ground cloves
  • 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
    • 1-½ medium yellow onions, thinly sliced
    • 2 pork tenderloins (about 1 lb. each), trimmed
    • Kosher salt and freshly ground black pepper
    • 2 Tbs. cold unsalted butter, cut into small pieces
    • 6 Tbs. freshly squeezed orange juice

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

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