Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a creative dish, black pepper crusted pork tenderloin with black cherry reduction. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction is something which I’ve loved my entire life. They are fine and they look fantastic.
Black Pepper Crusted Pork Tenderloin with Black Cherry Reduction. This succulent dish has all the things I love in The sauce is made in the pan after the meat is cooked and the sweet and tangy fruit sauce pairs perfectly with the spicy black pepper crust on the pork. The darker the cherry the sweeter the juice.
To get started with this recipe, we must first prepare a few components. 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:
- Make ready 1 pork tenderloin (not loin)
- Prepare 2 tablespoons oil
- Take 1 clove garlic, minced
- Make ready 1/3 cup white vinegar
- Make ready 1 cup chicken stock
- Get 1/2 cup black cherry preserves
- Take to taste Salt
- Prepare Lots of cracked black pepper
- Make ready 2 tablespoons butter
Place tenderlounds side by side and tie together with kitchen string. In a small bowl, combine the mustard, buttermilk, thyme, pepper, and salt; spread over surface of meat. press crumbs onto meat. Wow your guests with this impressive Black Pepper Crusted Beef Tenderloin! Easy and delicious and served with a zippy horseradish sauce.
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.
Turn this into a meal, by serving it with mashed potatoes and your favorite roasted vegetable. In a world of Christmas hams, be a beef tenderloin. Recipe Pork Tenderloin with Tequila-Hot Pepper Glaze & Grilled Peaches. Transform pork tenderloin into a takeout-fakeout feast with an easy and fresh recipe for Quick Black Pepper Pork. My dear Sweet and Sour Pork Tenderloin, I don't want to be the bearer of bad news, but you have some serious competition in the dinner department.
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