Black Cherry Pork Tenderloin (The Mid-Atlantic) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
2 pork tenderloin, trimmed of excess fat |
1/2 teaspoon salt, to taste |
1/4 teaspoon cracked black pepper, to taste |
2 tablespoons vegetable oil |
1 garlic clove, crushed |
1/3 cup balsamic vinegar |
1 cup chicken stock |
1/2 cup cherry preserves (black cherry preserves) |
2 tablespoons unsalted butter, cold |
Directions:
1. Preheat oven to 375 degrees F.
2. Coat the pork tenderloins well with salt & pepper, then in a large frying pan, heat vegetable oil over medium-high heat until it begins to smoke.
3. Sear pork on all sides, about 2 minutes per side, then turn off the heat & transfer the meat to a shallow baking pan.
4. Roast the pork for about 25-30 minutes or until internal temperature reaches 140 degrees F.
5. While pork is cooking, pour off the excess oil from the frying pan, then place the pan over high heat & add the garlic, cooking for just 30 seconds before adding the vinegar, cherry preserves & chicken stock.
6. Cook until sauce reduces by about half & begins to slightly thicken, about 5 minutes.
7. Turn off the heat & whisk in the cold butter, stirring constantly until the butter is gone, then taste & adjust the seasoning, if necessary.
8. When meat is done, remove it from the oven to a platter, allowing to rest for 10 minutes before slicing. Serve with the warm sauce.
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