Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, black pepper crusted pork tenderloin with black cherry reduction. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes yummy. 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 are fine and they look wonderful.
Black Pepper Crusted Pork Tenderloin with Black Cherry Reduction 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. Great recipe for Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction. Wonderful flavors and an ideal dinner party dish!
To get started with this particular recipe, we must 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 that.
The ingredients needed to make Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction:
- Get 1 pork tenderloin (not loin)
- Make ready 2 tablespoons oil
- Make ready 1 clove garlic, minced
- Take 1/3 cup white vinegar
- Take 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
Pat pork tenderloins dry with paper towels, brush with oil, and season well with salt and freshly ground black pepper. Line a baking sheet with parchment paper or a non-stick mat. Place the cherries, brown sugar, balsamic vinegar, salt, pepper, vinegar, and wine in a saucepan and bring to a boil over medium/high heat, stirring to combine ingredients and dissolve sugar. Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction Wonderful flavors and an ideal dinner party dish!
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.
The combination of cherry and black pepper is amazing. Combine herbs de provence, salt, and black pepper in a shaker dredge. Apply olive oil to the outside of the beef tenderloin and season well with the herb mixture. Place the tenderloin on the cool side of the grill away from the fire. Food Black Pepper-Crusted Pork Tenderloin with Black Cherry Reduction. the meat is cooked and the sweet and tangy fruit sauce pairs perfectly with the spicy black pepper crust on the pork.
So that is going to wrap this up for this exceptional food black pepper crusted pork tenderloin with black cherry reduction recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
