Pate and sour cherry stuffed pork tenderloin

Elisabeth and I have been living together for so long we sometimes get synced weird cravings. (I can promise you’re we’re not pregnant) Tonight, it was pate.

Split the pork tenderloin lengthwise but not cutting all the way through

Slather with the pate on both sides (I only slathered it on one. It was still awesome. Would have been awesomer on both)

stuff the middle with sour cherries (we had frozen container of pitted cherries in the freezer, could use sour jam cherry, even)

Salt and pepper meat

Tie back up, roast @ 350 for 45 minutes or until 160 degrees. Chop up some potatoes. The potatoes may need to continue cook while the meat rests. Slice and nom.

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