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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?