Hey everyone, I hope you are 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. This time, I’m gonna make it a 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 recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to 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 can achieve that.
The ingredients needed to make Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction:
- Prepare pork tenderloin (not loin)
- Prepare oil
- Get garlic, minced
- Get white vinegar
- Get chicken stock
- Get black cherry preserves
- Get Salt
- Prepare Lots of cracked black pepper
- Make ready butter
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. 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. Ingredients needed are pork tenderloin, garlic clove, white vinegar, chicken stock, black cherry preserves, salt, cracked black pepper and butter.
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.
Although I haven't personally used this sauce as a marinade, it might be worth a shot! Place pork in a shallow roasting pan coated with cooking spray. 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. Pat pork dry with paper towels and rub with tarragon mixture, pressing to coat. Heat olive oil in large ovenproof skillet over medium-high heat.
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