Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, black pepper crusted pork tenderloin with black cherry reduction. It is one of my favorites food recipes. 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 current trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction is something which I’ve loved my entire life. They are nice and they look fantastic.
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.
To get started with this recipe, we have to prepare a few ingredients. You can cook black pepper crusted pork tenderloin with black cherry reduction using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction:
- Get 1 pork tenderloin (not loin)
- Take 2 tablespoons oil
- Make ready 1 clove garlic, minced
- Make ready 1/3 cup white vinegar
- Take 1 cup chicken stock
- Take 1/2 cup black cherry preserves
- Make ready to taste Salt
- Make ready Lots of cracked black pepper
- Make ready 2 tablespoons 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. Place pork in a shallow roasting pan coated with cooking spray.
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! Season with a sprinkling of Kosher salt and black pepper on one side, flip the meat over and season with Hawaiian salt and black pepper. Pat pork dry with paper towels and rub with tarragon mixture, pressing to coat. 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.
So that’s going to wrap it up for this special food black pepper crusted pork tenderloin with black cherry reduction recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
