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Cherry Stuffed, Pork Tenderloin

Cherry Stuffed, Pork Tenderloin Picture

Published:
Prep time:     Cook time:     Total time:
Yield: 4 - 6 servings

Cherries really go with Pork, and this was no exception to that rule. Not real sweet, but add to the moistness of this meal.

I'm getting a lot of cooking in, and of course, it's all different stuff. I really don't cook many recipes more than once, as it's more fun to create something different. I found these Pork Tenderloins on a del at Sam's Club. They're oh so tender, and easily become the focal point of any meal, no matter how you cook them.

One of the tricks to cooking pork these days, is that it doesn't have to be so overdone, that it's dry. I cook pork to 145 degrees, it's done, and remains moist, and tender.

A Cherry Sauce with Port Wine was also served on the side. This one was truly amazing, I outdid myself. It would go equally well with chicken or even as a topping for ice cream.





Straining the Cherries Picture


1.    Begin by making the filling: Drain the cherries, then mash them with a potato masher. Drain again, and reserve the juice for the sauce.
Cooking the Onions Picture


2.    Slice the onion, and begin cooking in a little oil over medium heat. Cover, so they'll cook quicker.
Cooking Onions with Cherries Picture


3.    Add the drained, and mashed cherries, plus the Jamaican Jerk, and cook about 5 minutes until the flavors are well blended, and the mixture is fairly dry. Take it off the heat and let cool.
Prepping a Pork Tenderloin for Stuffing Picture


4.    While the cherries are cooling, you can begin to prep the meat: Remove any Silver Skin, then butterfly the meat by using a sharp knife to cut almost through. Place a plastic baggie over the meat, and pound it to about 1/4" thickness. Place 1/2 of the Cherry Filling along one long edge, and roll it tightly.



Tying a Pork Tenderloin Picture


5.    Tie at 1" intervals with butcher's twine.



Browning the Stuffed Pork Tenderloin Picture


6.    Place a little oil in a large pan, and brown both stuffed pork tenderloins on all sides.



Pork Tenderloins as they come out of the Oven Picture


7.    Place the browned tenderloins on a rack in a shallow pan, and cook at 325 degrees for about 25 minutes. Or, until an instant read meat thermometer reads 145 degrees, about 25 minutes..

Take the tenderloins out of the oven, and let them rest while you re-heat the rest of the meal. Cut them on an angle to serve.

8.    I served one of these on a large platter, with Garlic, New Potatoes, and Sauteed Brocoli. I served the sauce on the side.

9.    Although, I cooked these in an oven, they would just as good, if not better if they were cooked on a grill. Just get the grill going at a medium heat, and cook for 15 - 25 minutes, or until they're done.

Cooking times will vary based on the thickness of the meat, and the temperature of the grill, so just cook it until the meat firms up, about 140 degrees in the center.






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Leftovers


Leftovers can easily be re-heated in a pot, the oven, or a microwave. Heat on low, and have a little water in the pot as you re-heat, so the meat will steam.



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Chicken Fried,
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