Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction
Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction

Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, black pepper crusted pork tenderloin with black cherry reduction. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have black pepper crusted pork tenderloin with black cherry reduction using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction:
  1. Take 1 pork tenderloin (not loin)
  2. Take 2 tablespoons oil
  3. Prepare 1 clove garlic, minced
  4. Take 1/3 cup white vinegar
  5. Take 1 cup chicken stock
  6. Get 1/2 cup black cherry preserves
  7. Prepare to taste Salt
  8. Take Lots of cracked black pepper
  9. Make ready 2 tablespoons butter
Instructions to make Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction:
  1. Trim the silver skin off the pork tenderloin with a sharp knife. Don't worry about the little pieces of fat - they will melt right off.
  2. Season with salt to taste and then coat it with cracked black pepper. Use tongs to turn and roll the pork tenderloin, patting it all over so that it is completely encrusted in the black pepper. What you want is a nice spicy black pepper crust to counter balance that sweet savory delicious black cherry sauce.
  3. Pre-heat oven to 375°F. Heat oil in a skillet and brown the tenderloin on all four sides, about 3-4 minutes per side.
  4. Transfer skillet to the oven and cook for 20 minutes for medium. Take skillet out of the oven and transfer tenderloin to a cutting board, loosely cover with foil and let it rest.
  5. Meanwhile, using the same hot skillet, add the minced garlic, vinegar, chicken stock and black cherry preserve. Stir well and cook until it has reduced by about half. Turn heat off. Then whisk in the butter. Pour sauce into serving dish.
  6. Slice tenderloin on the bias and place on top of the black cherry sauce. Serve immediately.

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