Ingredients

4 6-ounce boneless, skinless chicken breasts
2 tablespoons plus 1 teaspoon olive oil
kosher salt and black pepper
2 medium red onions, sliced into 1/2-inch-thick rounds
3 peaches, cut into wedges
1 bunch arugula, thick stems removed (about 4 cups)
2 tablespoons balsamic vinegar
2 ounces blue cheese, broken into pieces

Directions

1. Heat grill to medium-high. Brush the chicken with 1 teaspoon of the oil and season with 1/2 teaspoon each salt and pepper.
2. In a bowl, toss the onions, peaches, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper.
3. Grill the chicken and onions until the chicken is cooked through and the onions are tender, 5 to 6 minutes per side.
4. Grill the peaches until charred, 2 minutes per side.
5. Toss the arugula with the onions, peaches, vinegar, and remaining oil. Top with the cheese; serve with the chicken.

Serves 4.

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Ingredients

3 Tbs. extra-virgin olive oil
1-1/2 medium yellow onions, thinly sliced
6 Tbs. freshly squeezed orange juice
3 Tbs. balsamic vinegar
2 tsp. granulated sugar
1-1/2 tsp. freshly grated orange zest
1-1/2 cups fresh sweet cherries (about 8 oz.), pitted and chopped
Kosher salt and freshly ground black pepper
2 pork tenderloins (about 1 lb. each), trimmed
1/8 tsp. ground cloves
1/2 cup dry white wine, such as Sauvignon Blanc
1 cup lower-salt chicken broth
1 tsp. minced fresh rosemary
2 Tbs. cold unsalted butter, cut into small pieces

Directions

1. Heat 1 Tbs. of the olive oil in a 12-inch skillet 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.
2. Heat the oven to 425°F. Meanwhile, butterfly the pork by slitting each tenderloin lengthwise just far enough that it opens like a book to make a flat piece. Place the pork between two pieces of plastic wrap or waxed paper and pound gently with a meat mallet to flatten it to a 3/8-inch thickness. In a small bowl, mix 1 Tbs. of the olive oil, the ground cloves, and 1/4 tsp. black pepper. Rub the mixture on both sides of the pork and season generously with salt.
3. 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.
4. Heat the remaining 1 Tbs. olive oil in an ovenproof 12-inch skillet over medium-high heat. Brown the pork on all sides until golden, 5 to 6 minutes. Transfer the skillet to the oven and roast until an instant-read thermometer inserted in the thickest part of a tenderloin reads 145°F, 10 to 12 minutes. Transfer the pork to a cutting board and tent with foil.
5. Set the skillet over medium-high heat, add the wine, and deglaze the pan by scraping up the cooked bits with a wooden spoon. Boil to reduce the wine by about half, 1 to 2 minutes. Add the chicken broth and rosemary, bring to a boil, and reduce by about half, 2 to 3 minutes. Reduce the heat to low and whisk in the butter one piece at a time, letting each melt before adding the next. Season to taste with salt and pepper.
6. Remove the strings from the pork and slice it into 3/4-inch-thick slices. Serve drizzled with the sauce.

Serves 4-6.

Nutrition information (per serving): Calories (kcal): 370; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 6; Protein (g): 34; Monounsaturated Fat (g): 9; Carbohydrates (g): 14; Polyunsaturated Fat (g): 1.5; Sodium (mg): 370; Cholesterol (mg): 110; Fiber (g): 1

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