Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, black pepper crusted pork tenderloin with black cherry reduction. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Great recipe for Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction. Wonderful flavors and an ideal dinner party dish! The combination of cherry and black pepper is amazing.
Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have black pepper crusted pork tenderloin with black cherry reduction using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction:
- Prepare 1 pork tenderloin (not loin)
- Take 2 tablespoons oil
- Take 1 clove garlic, minced
- Get 1/3 cup white vinegar
- Get 1 cup chicken stock
- Prepare 1/2 cup black cherry preserves
- Prepare to taste Salt
- Get Lots of cracked black pepper
- Prepare 2 tablespoons butter
Add the pork and spread it into an even layer. Using a slotted spoon, transfer the pork to a plate. Pat pork tenderloins dry with paper towels, brush with oil, and season well with salt and freshly ground black pepper. Check my website, foodwishes.com, for the full story, recipe ingredients and more details.
Instructions to make Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction:
- 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.
- 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.
- 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.
- 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.
- 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.
- Slice tenderloin on the bias and place on top of the black cherry sauce. Serve immediately.
This succulent dish has all the things I love in a recipe; an easy piece of meat to work with, a super simple sauce that tastes like something that took hours, and the classic flavor combination of hot/tangy with sweet/fruity. Place pork in a shallow roasting pan coated with cooking spray. A variety of black, white, pink, and green peppercorns updates the standard au poivre coating. The deeply flavored, slightly sweet sauce balances the spice of the pepper. Serve with haricots verts and mashed potatoes.
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