准备

• 热1 Tbs。在一个12英寸的锅的橄榄油over medium-low heat. Add the onions and cook, stirring occasionally, until softened and light golden, 10 to 15 minutes. Add the orange juice, vinegar, sugar, and orange zest, reduce the heat to low, cover, and continue to cook until the onions are very soft, 15 to 20 minutes more. Uncover and continue to cook until all the liquid has evaporated, about 5 minutes more. Add the cherries and season to taste with salt and pepper. Cool to room temperature.

  将烤箱加热到425°F。同时，butterfly the pork通过纵向延伸到距离足够远的距离，它像一本书一样打开以制作平坦的片段。将猪肉放在两片塑料包裹或打蜡的纸之间，然后用肉槌轻轻磅重，将其弄平至3/8英寸的厚度。在一个小碗中，混合1汤匙。橄榄油，丁香和1/4茶匙黑胡椒。擦猪肉两侧的混合物，并用盐大量调味。

  Divide and spread the cherry mixture evenly over the tenderloins and roll them back to their original shape. Tie them with butcher twine at 1-inch intervals.

  加热剩余的1汤匙。橄榄油在烤箱中的12英寸煎锅中用中火加热。将猪肉在四面八方棕色，直到黄金，5至6分钟。将煎锅转移到烤箱中，然后烘烤，直到插入里脊肉最厚的温度计读数为145°F，10至12分钟。将猪肉转移到切菜板上，并用箔纸将帐篷转移到帐篷中。

  将煎锅放在中火上，加入葡萄酒，然后用木勺刮掉煮熟的碎片，然后将锅涂上。煮沸以将葡萄酒减少约一半，1至2分钟。加入鸡肉汤和迷迭香，煮沸，减少大约一半，2至3分钟。将热量降低至低调，然后一次将黄油搅拌，然后再融化，然后再添加下一块。调味，用盐和胡椒粉调味。

  Remove the strings from the pork and slice it into 3/4-inch-thick slices. Serve drizzled with the sauce.