Pear and Hazelnut Stuffed Pork Tenderloin with Sour Cherry Syrah Sauce recipe | PCC Community Markets

Ingredients

• 4 tablespoons butter, divided
• 2 pears, seeded and coarsely chopped
• 1/2 cup dried sour cherries, divided
• 3 tablespoons maple syrup, divided
• 1 tablespoon balsamic vinegar
• 1/8 teaspoon ground cloves
• 1/2 cup roasted hazelnuts
• Salt and pepper, to taste
• 1 tablespoon high-heat oil
• 2 pork tenderloins, trimmed of excess fat
• Butcher’s twine
• 1 cup syrah
• 1 cup chicken broth