Black Pepper Crusted Pork Tenderloin with Black Cherry Reduction

By RoketJSquerl

Ingredients

• 1 pork tenderloin (not loin)
• 1 clove garlic
• 1/3 cup white vinegar
• 1 cup chicken stock
• 1/2 cup black cherry preserves
• salt to taste
• lots of cracked black pepper
• 2 tbl butter

Details

Servings 2
Adapted from foodwishes.blogspot.com

Preparation

Step 1

Preheat oven to 375F.

Salt the tenderloin and generously rub in coarsley ground black pepper over the entire loin. Tie up the tapered end of the loin so it will cook the same as the rest of the pork, then add 2 tablespoons of olive oil to a hot skillet and brown on all sides, then place skillet and pork into the preheated oven for about 20 minutes, or until the pork reaches 165F. Remove, tent with foil and rest 10 minutes while you make the sauce.

Place a skillet over low heat, add 1 teaspoon olive oil, then add the chopped garlic and saute for 30 seconds. Add the vinegar, chicken stock and black cherry preserves and stir to incorporate. Increase heat to medium and reduce the sauce until desired consistency, then remove from heat and add 2 tablespoons butter and stir to incorporate.

Place sauce on a platter, cut tenderloin into medallions and place on top of the sauce in the platter and serve.