Filed under: Main Entree | Tags: Bing cherry, Cherries, good for company, pork tenderloin, veal stock
How do you usually eat cherries? I usually just clean them and eat from a bowl that I have laying out in my kitchen. They are perfect. Sour cherries are usually the best for pies and I never have made one, though. There are ton of cherries at the market right now and it got me thinking about a savory dish with cherries. There was some beautiful organic swiss chard at the market the same day, so my mind started spinning and I came up with this recipe. It worked out better then I expected.
This pork dish was a super hit in my household. I know that my family is a little more food obsessed then most. I actually mail pictures of my food to my son, Andrew, while he is living in South Korea. All that Andrew keeps saying is…”Do you think that Gabriel even gets how lucky he is to grow up with your cooking? He is one lucky kid.”
Now that is the best compliment that I can receive, but I do have to say Gabriel’s class mates are not as keen about the foods I make. One of his friends told me that our family eats too much spinach. I felt the same way about spinach when I was six. Then another time, Gabe’s friend told me that my breakfast was as good as I-Hop’s. I do think that one was a compliment, but I-Hop, really? The best one is “You put a lot of strange stuff in Gabriel’s lunch.”
4 tablespoons canola oil
4 ounces swiss chard, cleaned and stemmed, finely chopped
3.5 ounces cremini mushrooms, thinly sliced
1/3 cup onion, finely chopped
3/4 cups veal stock
2/3 cups bing cherries, finely chopped, except approx. 6 of them, halved
1.5 pounds pork tenderloin, trimmed
2-6 tablespoons butter
8 leaves sage
salt & pepper to taste
1.In a medium sauce pan, heat up 2 T. canola oil over medium heat.
2.Add onions, mushrooms(except about 1/8 of a cup of them to use later.) and cook for a minute or two.
3.Add 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.
4.Salt and pepper to taste, then place in a strainer to remove any extra moisture.
5.Then 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.
6.Starting 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.
7.Turn 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.)
8.Using 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.
9.Place 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.
10.While 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.
11.Add 1/2 cup of veal stock to pan over medium heat and reduce to about half.
12.Add 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.
13.Start 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.
14.Slice meat and assemble on plates. Drizzle with pan sauce. Garnish with cherry halves and fresh sage. Serve.
Just a few notes to consider: I use veal stock in this recipe, but you can substitute chicken stock instead. I will say that it is worth making your own veal stock. The taste is such an added value to your sauces. I store it in serving size ziplock bags in the freezer, so I can have pull one out when I need it.
This is a good recipe for a dinner party. You can have the pork stuffed and all the pan sauce ingredients measured out ahead of time. Then just sear off the meat when you quests are there.
Pull up a chair, Elizabeth
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