* Exported for MasterCook 4 by Living Cookbook *
Cherry & Onion Stuffed Pork Tenderloin
Recipe By :
Serving Size : 6 Preparation Time:
Categories : Main Dish Pork
Amount Measure Ingredient -- Preparation Method
3 Tbs extra-virgin olive oil1 1/2 medium yellow onions, thinly sliced
6 Tbs freshly squeezed orange juice
3 Tbs balsamic vinegar
2 tsp granulated sugar
1 1/2 tsp freshly grated orange zest
1 1/2 cups fresh sweet cherries (about 8 oz.),
-- pitted and chopped
kosher salt and freshly ground black pepper
2 1-lb (about) pork tenderloins, trimmed
1/8 tsp ground cloves
1/2 cup dry white wine, such as Sauvignon Blanc
1 cup lower-salt chicken broth
1 tsp minced fresh rosemary
2 Tbs (1/4 stick)cold unsalted butter, cut into small pieces
1. Heat 1 tablespoon 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 are very soft, 15 to 20 minutes more. Uncover and continue to cook
until all the liquid has evaporated, about 5 minutes more. Add the cherries
and season to taste with salt and pepper. Cool to room temperature.
2. Heat the oven to 425°F.
3. Meanwhile, butterfly the pork by slitting each tenderloin lengthwise just
far enough that it opens like a book to make a flat piece. Place the pork
between two pieces of plastic wrap or waxed paper and pound gently with a
meat mallet to flatten it to a 3/8-inch thickness. In a small bowl, mix 1
tablespoon of the olive oil, the ground cloves, and 1/4 teaspoon black
pepper. Rub the mixture on both sides of the pork and season generously with
salt.
4. Divide and spread the cherry mixture evenly over the tenderloins and roll
them back to their original shape. Tie them with butcher twine at 1-inch
intervals.
5. Heat the remaining 1 tablespoon olive oil in an ovenproof 12-inch skillet
over medium-high heat. Brown the pork on all sides until golden, 5 to 6
minutes. Transfer the skillet to the oven and roast until an instant-read
thermometer inserted in the thickest part of a tenderloin reads 145°F, 10 to
12 minutes. Transfer the pork to a cutting board and tent with foil.
6. Set the skillet over medium-high heat, add the wine, and deglaze the pan
by scraping up the cooked bits with a wooden spoon. Boil to reduce the wine
by about half, 1 to 2 minutes. Add the chicken broth and rosemary, bring to
a boil, and reduce by about half, 2 to 3 minutes. Reduce the heat to low and
whisk in the butter one piece at a time, letting each melt before adding the
next. Season to taste with salt and pepper.
7. Remove the strings from the pork and slice it into 3/4-inch-thick slices.
Serve drizzled with the sauce.
http://www.finecooking.com/recipes/cherry-onion-stuffed-pork-tenderloin.aspx
Cherry & Onion Stuffed Pork Tenderloin
Recipe By :
Serving Size : 6 Preparation Time:
Categories : Main Dish Pork
Amount Measure Ingredient -- Preparation Method
3 Tbs extra-virgin olive oil1 1/2 medium yellow onions, thinly sliced
6 Tbs freshly squeezed orange juice
3 Tbs balsamic vinegar
2 tsp granulated sugar
1 1/2 tsp freshly grated orange zest
1 1/2 cups fresh sweet cherries (about 8 oz.),
-- pitted and chopped
kosher salt and freshly ground black pepper
2 1-lb (about) pork tenderloins, trimmed
1/8 tsp ground cloves
1/2 cup dry white wine, such as Sauvignon Blanc
1 cup lower-salt chicken broth
1 tsp minced fresh rosemary
2 Tbs (1/4 stick)cold unsalted butter, cut into small pieces
1. Heat 1 tablespoon 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 are very soft, 15 to 20 minutes more. Uncover and continue to cook
until all the liquid has evaporated, about 5 minutes more. Add the cherries
and season to taste with salt and pepper. Cool to room temperature.
2. Heat the oven to 425°F.
3. Meanwhile, butterfly the pork by slitting each tenderloin lengthwise just
far enough that it opens like a book to make a flat piece. Place the pork
between two pieces of plastic wrap or waxed paper and pound gently with a
meat mallet to flatten it to a 3/8-inch thickness. In a small bowl, mix 1
tablespoon of the olive oil, the ground cloves, and 1/4 teaspoon black
pepper. Rub the mixture on both sides of the pork and season generously with
salt.
4. Divide and spread the cherry mixture evenly over the tenderloins and roll
them back to their original shape. Tie them with butcher twine at 1-inch
intervals.
5. Heat the remaining 1 tablespoon olive oil in an ovenproof 12-inch skillet
over medium-high heat. Brown the pork on all sides until golden, 5 to 6
minutes. Transfer the skillet to the oven and roast until an instant-read
thermometer inserted in the thickest part of a tenderloin reads 145°F, 10 to
12 minutes. Transfer the pork to a cutting board and tent with foil.
6. Set the skillet over medium-high heat, add the wine, and deglaze the pan
by scraping up the cooked bits with a wooden spoon. Boil to reduce the wine
by about half, 1 to 2 minutes. Add the chicken broth and rosemary, bring to
a boil, and reduce by about half, 2 to 3 minutes. Reduce the heat to low and
whisk in the butter one piece at a time, letting each melt before adding the
next. Season to taste with salt and pepper.
7. Remove the strings from the pork and slice it into 3/4-inch-thick slices.
Serve drizzled with the sauce.
http://www.finecooking.com/recipes/cherry-onion-stuffed-pork-tenderloin.aspx