Cherry and Onion Stuffed Pork Tenderloin

Cherry and Onion Stuffed Pork Tenderloin
Photo by Scott Phillips


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

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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