Wilted green and red Swiss chard with a splash of white balsamic vinegar and a sprinkle of crushed red pepper flakes makes a great bed for the sliced pork.
Category: Main Dish
Cuisine: not set
3 Tbs. extra-virgin olive oil
1-1/2 medium yellow onions thinly sliced
6 Tbs. freshly squeezed orange juice
3 Tbs. balsamic vinegar
2 tsp. granulated sugar
1-1/2 tsp. freshly grated orange zes
1-1/2 cups fresh sweet cherries (about 8 oz.) pitted and chopped
Kosher salt and freshly ground black pepper
2 pork tenderloins (about 1 lb. each) trimmed
1/8 tsp. ground cloves
1/2 cup dry white wine such as Sauvignon Blanc
1 cup lower-salt chicken broth
1 tsp. minced fresh rosemary
2 Tbs. cold unsalted butter cut into small pieces
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