Cherry Swiss Chard Stuffed Pork Tenderloin with a Cherry Sage Sauce
Ingredients
- 4 tablespoons canola oil
- 4 ounces swiss chard, cleaned and stemmed, finely chopped
- 3.5 ounces cremini mushrooms, thinly sliced
- 1/3 cup onion, finely chopped
- 3/4 cup veal stock
- 2/3 cup bing cherries, finely chopped, except approx. 6 of them, halved
- 1.5 pounds pork tenderloin, trimmed
- 2-6 tablespoons butter
- 8 leaves sage
- salt & pepper to taste
Instructions
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