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

Directions

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.