Pork Loin with Strawberry-Rhubarb Chutney
I love strawberry-rhubarb pie, so I thought the same flavor combination could work as a chutney—and it does! This makes a delicious and festive accompaniment to a succulent pork roast. The chutney can be made a day ahead and kept in the refrigerator. —Deborah Biggs, Omaha, Nebraska
Grilled Pork Tenderloin with Cherry Salsa Mole
The combination of pork and cherries has long been a favorite of mine. The hint of spice and chocolate in...
Apple-Roasted Pork with Cherry Balsamic Glaze
I added roasted apples, cherries and onions to turn ordinary pork into an impressive dish. There is a short time...
Northwest Cherry Salsa
We have five cherry trees—and I like to use every bit of fruit that doesn't get eaten right off of...
Cherry-Chicken Lettuce Wraps
I came up with this amazing recipe when I had a load of cherries on hand. My family polished them...
Summer Buzz Fruit Salad
For picnics, cookouts and showers, we make a sweet salad of watermelon, cherries, blueberries and microgreens. No matter where I...
