Wilted green and red Swiss chard with a splash of white balsamic vinegar and a sprinkle of crushed red pepper flakes makes a great bed for the sliced pork.
Heat the oven to 425°F. 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 Tbs. of the olive oil, the ground cloves, and 1/4 tsp. black pepper. Rub the mixture on both sides of the pork and season generously with salt.
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.
Heat the remaining 1 Tbs. 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.
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.
Remove the strings from the pork and slice it into 3/4-inch-thick slices. Serve drizzled with the sauce.
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So good! I should have cut the cherries smaller as my cherries were big to start with. I made the cherry mixture ahead of time. Very good flavors & looked pretty when sliced. Nice break from all the grilling this time of year!
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!
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