I came across a recipe by Chef Charles Wiley in the AZ Republic (which may be the worst newspaper in a major metropolitan area in the country) for Roast Pork Loin with Sun-Dried-Cherry Compote . The Sun-dried-cherry compote is shown below. I decided that with some slight modification it would make an excellent stuffing for a Pork Tenderloin. I used 2 bags of dried Montmorency cherries from Trader Joe’s. I made the compote, scooped out about 1 to 1 1/2 cups of the cherries and shallots and, after draining the juice back into the compote, I caramelized the cherries with about 1/2 cup of crystallized ginger and some fresh thyme. Sliced a couple of pork tenderloins nearly in half horizontally, filled them with the caramellized cherries, and tied them up. Covered with some dijon mustard, rolled in some ground nuts (I used Macadamias, but almost any would likely be good) mixed with breadcrumbs, thyme, salt, and pepper. Refrigerated for a while. Browned all sides in a cast iron skillet and finished in a 425 oven for about 20 minutes. Served with compote on side – excellent.
4 tablespoons butter
1 cup shallot, thinly sliced
1/2 cup pomegranate juice
1/4 cup balsamic vinegar
1 cup Port
1 cup chicken stock
2 cups sun-dried cherries, pitted and cut in half