pork tenderloin and cherries

“Stone Week” continues with this main course recipe using both fresh and dried cherries.

Pork Tenderloin Stuffed with Cherries and Kale

4 tablespoons olive oil, divided
1/2 cup diced onion
1  1/4 cups thinly sliced cremini mushrooms, divided
1 cup kale, cleaned and stemmed, finely chopped
3 garlic cloves, peeled and minced
3/4 cup chicken broth, divided
1/2 cup fresh cherries, pitted and chopped, plus 6 more, sliced in half, divided
1/3 cup dried cherries
Salt and freshly ground black pepper
2 pork tenderloins (about 2 1/2 to 3 pounds total), close in size and shape of each other
3 tablespoons unsalted butter
2 tablespoons fresh chopped oregano leaves

Heat a large skillet, when hot add 2 tablespoons of the olive oil.

Add the onions and 1 cup of mushrooms and sauté over medium heat for 3 minutes.

Add the kale and garlic, and stir to wilt. (I used a kale salad mix since I had it on hand.)

Once kale is wilted, add 1/4 cup of the chicken broth plus the fresh chopped and dried cherries. Turn the heat down to low and cook for about 10 minutes or until it all liquid is absorbed.

Transfer to a plate, and spread out to cool to room temperature.

Trim the fat and silver skin from the tenderloins.

Use a small sharp paring knife cut down the center of each tenderloin, cutting it almost in half lengthwise (not all the way through), then open it like a book.

Fill one of the open tenderloins with the cooled cherry-kale filling. Place the other tenderloin on top. Tie together the two tenderloins and season with salt and pepper.

Place the remaining 2 tablespoons of oil in a hot skillet over high heat.

Add the pork loin and sear on all sides. Reduce the heat to medium-high and cook for 5 minutes on each side, or until the pork registers 150 degrees on a meat thermometer.

Let rest for 10 minutes before slicing.

Add the remaining 1/2 cup of chicken broth to the skillet over medium heat and reduce the liquid to about half.

Add the cherry halves, the remaining sliced mushrooms, and oregano. Start adding butter one tablespoon at a time. Stir, taste, and adjust seasoning.

Slice meat and lay it out on serving plates. Drizzle with pan sauce.

Serves 6