These instructions were easy to follow and the result was fabulous. The only changes I made were to cook in a separate dish for the oven than I used on the stove and I deglazed with red wine. Everything was awesome! Thank you!
This was a little labor intentive but soooo worth it. I used Valaslia onions as they are sweet and in season. My guest raved and raved about how awesome this dish was. It will go into my favorites file. I would consider making this for a holiday meal.
I made this dish last night, but I put the tenderloin on the grill because it was 87 degrees outside, so I didn't get to do the sauce part. I suggest to definitely make the sauce, as it probably would have completed the dish and made it so much more flavorful. Without it, it was an ok dish. It was a lot of work pitting the cherries and chopping them and creating the filling and it ended up with just a little bit of flavor with the pork...almost "lost" in it if you know what I mean.
Absolutely luscious recipe. Easy to make but dressy enough for special occasion dinners. Even though cherries weren't in season, I was able to make this successfully using a combination of bottled sour cherries and sweet cherry preserves.
What a great combination of flavors! This is a keeper!
This was just wonderful. We got the cherries and the sweet onions from a local farm and made it a fun day with the assorted cherry receipes from the site.
This is great! The pork turns out very tender and moist, and the cherries compliment the taste very well!
Absolutely outstanding, tender and delicious. Read my full review at: http://themomchef.blogspot.com/2010/06/cherry-and-onion-stuffed-pork.html
My family and I enjoyed this recipe very much. I used Vadalia onions which are in season this time of year and it paired very nicely with the sweet cherries.
This recipe is outstanding and easy to make. The sweet-tartness of the cherry onion stuffing compliments the pork tenderloin and makes every bite a mouth-watering treat. Joanne Weir is a genius.