Cherry & Swiss Chard Stuffed Pork Tenderloin With A Cherry Sage Sauce

By Food52
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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 cups veal stock

2/3 cups 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

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