Cherry & Swiss Chard Stuffed Pork Tenderloin with a Cherry Sage Sauce

By • June 24, 2010 • 26 Comments

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Author Notes: I enjoy making this pork meal for guests because it can be prepped ahead and when served it delivers a nice impact. The balance of flavors in this dish is great. I usually serve it with crisp polenta for an addition crisp for a texture difference. I usually make my own veal stock, but chicken stock can be substituted. - MyCommunalTableMyCommunalTable

Food52 Review: This was a solid winner all around the table for great flavor and stand out presentation! It’s easy to make and perfect for prepping in advance for a dinner party. The cherries really stood out against the tasty background of the Swiss chard and onion, and all came together beautifully with the pork. The sauce was perfect and shouldn’t be eliminated if you’re looking for a shortcut. It completes the dish by bringing in enough cherries to make this dinner special. - ChezSuzanneThe Editors

Serves 3

  • 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 cup veal stock
  • 2/3 cup 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 halfs and fresh sage. Serve.
Jump to Comments (26)

Tags: cherries, dinner party, mushrooms, pork, swiss chard

Comments (26) Questions (0)

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about 2 years ago artist342

A friend and I are planning to serve this as the star of a Dinner for Eight, along with the Parsnip and Potato Mash, or possibly Emily C's Potatoes and Fennel. Either will provide that counterpoint to the pork, we think. I'll write back as soon as the deed is done!

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about 2 years ago jfish1982

My first time cooking/stuffing a pork tenderloin. Amazing, easy and delicious!

Smokin_tokyo

almost 3 years ago BoulderGalinTokyo

Made this last night--Amazing flavor! Thank you for a wonderful recipe.

Hib_kitchen

almost 3 years ago MyCommunalTable

Thanks. I love it myself. Every time I see cherries, I make it. Now I am hankering for it.

Moslerpingvin

over 3 years ago Andreadoria56

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!

Hib_kitchen

over 3 years ago MyCommunalTable

Thanks, Andredoria56. Glad that you liked it.

Stringio

over 3 years ago louise_leduc_kennedy

Used swiss chard and sage from our CSA share and it was one of the best things I've ever made. Incredibly delicious!

Hib_kitchen

over 3 years ago MyCommunalTable

Thank you, Louise. I actually came up with the recipe while I was strolling the farmer's market. Glad to hear you liked it.

Newliztoqueicon-2

over 3 years ago Lizthechef

I don't do veal but can I grill this? Call me anxious, never grilled...

Hib_kitchen

over 3 years ago MyCommunalTable

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.

Hib_kitchen

over 3 years ago MyCommunalTable

Grilling this sounds great. Why not?

Me_and_my_bunny

over 3 years ago Emily

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!

Hib_kitchen

over 3 years ago MyCommunalTable

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.

Me

over 4 years ago TheWimpyVegetarian

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.

Hib_kitchen

over 4 years ago MyCommunalTable

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.

Me

over 4 years ago TheWimpyVegetarian

Making it tonight to review for you for food52! Can't wait to try this.

Me

over 4 years ago TheWimpyVegetarian

I just sent in my review of your wonderful dish. But I wanted to let you know how much we loved it!

Hib_kitchen

over 4 years ago MyCommunalTable

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.

Hib_kitchen

over 4 years ago MyCommunalTable

Hey thanks grillgoddess!

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over 4 years ago maggieesq

It looks and sounds delicious.

Newliztoqueicon-2

over 4 years ago Lizthechef

This looks fantastic, recipe and photo both. Nice, clear directions too. Thumbs up!!

Hib_kitchen

over 4 years ago MyCommunalTable

Hey, thanks. It does take a while to learn how to write a recipe well and still have a lot to learn. Appreciate it.

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over 4 years ago thirschfeld

WOW, looks great

Hib_kitchen

over 4 years ago MyCommunalTable

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."

Massimo's_deck_reflection_10_27_13

over 4 years ago lapadia

Nice...a little rare for my taste,but it's BEAUTIFUL!

Hib_kitchen

over 4 years ago MyCommunalTable

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.