Cherry and Onion Stuffed Pork Tenderloin

Cherry and Onion Stuffed Pork Tenderloin
Photo by Scott Phillips


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

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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