Imagine cutting into a perfectly cooked pork tenderloin and discovering a burst of sweet and savory flavors that dance across your palate. This Cherry and Onion Stuffed Pork Tenderloin is not just a meal—it's a culinary adventure that transforms an ordinary dinner into an extraordinary dining experience. With a perfect balance of juicy pork, caramelized onions, and tangy cherries, this recipe will elevate your cooking skills and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pork tenderloin
- 1 cup cherries, pitted and chopped
- 1 large onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that the pork tenderloin cooks evenly and thoroughly.
- Prepare the pork tenderloin by trimming any excess fat and silver skin. Pat it dry with paper towels to help the seasoning stick.
- In a skillet over medium heat, add a drizzle of olive oil. Once the oil is hot, add the diced onion and sauté for about 5-7 minutes, or until the onion becomes translucent and starts to caramelize.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Stir in the chopped cherries and season the mixture with salt and pepper to taste. Cook for another 2-3 minutes until the cherries soften slightly and release their juices. Remove the skillet from heat and let the filling cool for a few minutes.
- Using a sharp knife, carefully make a lengthwise slit down the center of the pork tenderloin, being careful not to cut all the way through. Open the tenderloin like a book.
- Once the filling has cooled slightly, spoon the cherry and onion mixture evenly into the pocket of the pork tenderloin, spreading it out to ensure even distribution.
- Fold the pork tenderloin back over to enclose the filling. Use kitchen twine or toothpicks to secure the tenderloin, ensuring the filling stays inside during cooking.
- Season the outside of the pork tenderloin generously with salt and pepper. In the same skillet used for the filling, add a bit more olive oil if needed and heat over medium-high heat.
- Once the oil is hot, sear the stuffed pork tenderloin on all sides until it is golden brown, about 2-3 minutes per side. This step adds flavor and helps to lock in moisture.
- Transfer the seared pork tenderloin to a baking dish and place it in the preheated oven. Bake for about 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
- Once cooked, remove the pork from the oven and let it rest for about 5-10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat.
- After resting, slice the pork tenderloin into medallions and serve warm, garnished with any remaining cherry and onion mixture if desired.
Tips
- Temperature is Key: Always use a meat thermometer to ensure your pork reaches the perfect 145°F internal temperature for juicy, safe-to-eat meat.
- Resting Matters: Never skip the resting period after cooking. Those 5-10 minutes allow the juices to redistribute, ensuring each slice is moist and flavorful.
- Searing Technique: Get a hot pan and sear the tenderloin quickly to create a beautiful golden-brown crust that locks in flavor and moisture.
- Filling Distribution: When stuffing the tenderloin, spread the cherry and onion mixture evenly to guarantee a consistent taste in every bite.
- Twine or Toothpicks: Secure your stuffed tenderloin carefully to prevent the delicious filling from escaping during cooking. Pro tip: For an extra flavor boost, consider adding fresh thyme or rosemary to your filling for a subtle herbal note that complements the sweet and savory profile of this dish.
Nutrition Facts
Calories: 192kcal
Carbohydrates: 10g
Protein: 24g
Fat: g
Saturated Fat: g
Cholesterol: 40mg
