Cherry and Onion Stuffed Pork Tenderloin

Cherry and Onion Stuffed Pork Tenderloin
Photo by Scott Phillips


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

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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