Cherry and Onion Stuffed Pork Tenderloin

Cherry and Onion Stuffed Pork Tenderloin
Photo by Scott Phillips


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


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