Stuffed Carmelized Pork Tenderloin

2 (1 lb.each) boneless pork tenderloin
3 T. extra virgin olive oil, divided
1 T. butter
1 lg. sweet onion, sliced thin
6 T. fresh, squeezed orange juice
3 T. balsamic vinegar
2 tsp. white sugar
1 1/2 tsp. freshly grated orange zest
15 maraschino cherry, quartered
1/4 tsp. ground cloves
1/4 tsp. dried mustard
1/2 tsp. Montreal steak seasoning
Sea or kosher salt
1/2 c. dry white wine
1 c. chicken stock
1 tsp. fresh minced, rosemary
2 (1- T. slices) cold unsalted butter

For preparation instructions, go to

This entry was posted in For the Hungry Crew and tagged , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>