by MyCommunalTable
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Expand4 tablespoons canola oil Ask a question about this ingredient
4 ounces swiss chard, cleaned and stemmed, finely chopped Ask a question about this ingredient
3.5 ounces cremini mushrooms, thinly sliced Ask a question about this ingredient
1/3 cup onion, finely chopped Ask a question about this ingredient
3/4 cups veal stock Ask a question about this ingredient
2/3 cups bing cherries, finely chopped, except approx. 6 of them, halved Ask a question about this ingredient
1.5 pounds pork tenderloin, trimmed Ask a question about this ingredient
2-6 tablespoons butter Ask a question about this ingredient
8 leaves sage Ask a question about this ingredient
salt & pepper to taste Ask a question about this ingredient
In a medium sauce pan, heat up 2 T. canola oil over medium heat.
Ask a question about this stepAdd onions, mushrooms(except about 1/8 of a cup of them to use later.) and cook for a minute or two.
Ask a question about this stepAdd swiss chard, stir, then add 1/4 cup veal stock and 1/3 cup of chopped cherries. Then turn down to low and cook down for about ten minutes until it all moisture is absorbed.
Ask a question about this stepSalt and pepper to taste, then place in a strainer to remove any extra moisture.
Ask a question about this stepThen I start prepping my tenderloin: In the trimming process, you will lose some pork. I started out with 2 one lb. tenderloins. When I trimmed the small ends off to get a more uniformed shape, I lost about 1/2 lb. total. I use the cut off pork for sandwiches later.
Ask a question about this stepStarting from the end of each tenderloin, cut a slit along the center using a sharp boning knife or other thin knife. If the knife is not long enough to reach the end of the loins, repeat the process starting from the other end.
Ask a question about this stepTurn the loins on their sides and cut another slit to create an "X" in the center of the loins. Insert the handle of a long wooden spoon through the incision to help stretch the hole. (I also have used my sharpening steel to do this.)
Ask a question about this stepUsing your fingers and the wooden spoon handle, stuff as much of the strained cherry and swiss chard mixture into each loin. Season the outside of the loins with salt and pepper.
Ask a question about this stepPlace remaining 2 T. canola oil in a hot saute' pan 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.
Ask a question about this stepWhile your meat is resting, I strain off some of the oil from the saute pan, making sure to leave all the tasty brown bits in pan.
Ask a question about this stepAdd 1/2 cup of veal stock to pan over medium heat and reduce to about half.
Ask a question about this stepAdd the rest of chopped cherries and mushrooms. Take sage leaves and roll together and thinly slice. Reserve a little to garnish plates and add the rest to pan sauce.
Ask a question about this stepStart adding butter a tablespoon at a time. Stir, taste, adjust seasoning. Add more butter if needed. Tasting after each one added to get the consistency that you prefer. It is nice with a good amount of butter.
Ask a question about this stepSlice meat and assemble on plates. Drizzle with pan sauce. Garnish with cherry halfs and fresh sage. Serve.
Ask a question about this stepThanks. I love it myself. Every time I see cherries, I make it. Now I am hankering for it.
Wow - I just cooked this amazing dish for dinner and I have to way it's the best pork sirloin I've ever had. Thanks for inventing this!
Thanks, Andredoria56. Glad that you liked it.
Used swiss chard and sage from our CSA share and it was one of the best things I've ever made. Incredibly delicious!
Thank you, Louise. I actually came up with the recipe while I was strolling the farmer's market. Glad to hear you liked it.
I don't do veal but can I grill this? Call me anxious, never grilled...
I do not know why not you couldn't. You could think of other ways to make a sauce, but it would be good without a pan sauce.
Grilling this sounds great. Why not?
this was delicious. we didn't have sage, so we did thyme, but it was still amazing. also we added a bit of port to the sauce, because we had it around.
we'll be making this one again! Thanks!
Sorry, I missed this when you first wrote this. Thanks, Emily. I love the idea of port in the sauce. Love using port. I have put port in a brisket sauce before...Thanks for the new idea.
I love the flavor combination of pork, cherries and sage and have done this combo in a pork reduction sauce. I love your approach of stuffing the pork and including kale and other yummy things. This looks like a wonderful recipe that I'm absolutely going to try. Perfect for entertaining! And in the winter you can probably use dried cherries plumped up in a fruity red wine.
Hey thanks. I have made this dish with all dried fruit. Cranberries, apricot, golden raisins, currants. Then top it with a bacon-sherry vinaigrette. I think the possibilities are endless. I do have to say, though, that the veal stock reduced in this recipe makes you want to lick the plate. Port would be good in plumping up the dried fruit, maybe.
Making it tonight to review for you for food52! Can't wait to try this.
I just sent in my review of your wonderful dish. But I wanted to let you know how much we loved it!
I am so pleased that you liked it. My family went crazy for it, but you never know how it will translate, do you? Much appreciated.
Hey thanks grillgoddess!
This looks fantastic, recipe and photo both. Nice, clear directions too. Thumbs up!!
Hey, thanks. It does take a while to learn how to write a recipe well and still have a lot to learn. Appreciate it.
WOW, looks great
Hey, thanks. If it is worth anything, my six year old thought it was the best meal that I ever made him. Afterwards he said, "Wait a minute... there was swiss chard in that? I do not like swiss chard."
If you cook the pork until the meat registers 150 degrees, you will get it more cooked with out being dry. I am a medium rare person in most things. Thanks for the compliment.
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
Made this last night--Amazing flavor! Thank you for a wonderful recipe.