I am confused about the preparation of the cherry and swiss chard stuffed pork tenderloin...are these the small 3"round tenderloins and how are th...
...ey stuffed... not clear in recipe.Thanks
Recipe question for:
Cherry & Swiss Chard Stuffed Pork Tenderloin with a Cherry Sage Sauce
Recommended by Food52
1 Comment
Step 8 has very clear wording: "Using your fingers and the wooden spoon handle, stuff as much of the strained cherry and swiss chard mixture into each loin." Just shove the stuffing in and keep pushing it down until the center pocket is filled.
The author's website has an additional photo not offered in the Food52 website that's pretty clear:
http://mycommunaltable.com/tag/pork-tenderloin/
Good luck.
This is a classic method for stuffed meats.