Black Cherry Pork Tenderloin (The Mid-Atlantic)

Recipe by Sydney Mike
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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    pork tenderloin, trimmed of excess fat
  • 12
    teaspoon salt, to taste
  • 14
    teaspoon cracked black pepper, to taste
  • 2
    tablespoons vegetable oil
  • 1
    garlic clove, crushed
  • 13
    cup balsamic vinegar
  • 1
    cup chicken stock
  • 12
    cup cherry preserves (black cherry preserves)
  • 2
    tablespoons unsalted butter, cold
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DIRECTIONS

  • Preheat oven to 375 degrees F.
  • Coat the pork tenderloins well with salt & pepper, then in a large frying pan, heat vegetable oil over medium-high heat until it begins to smoke.
  • Sear pork on all sides, about 2 minutes per side, then turn off the heat & transfer the meat to a shallow baking pan.
  • Roast the pork for about 25-30 minutes or until internal temperature reaches 140 degrees F.
  • While pork is cooking, pour off the excess oil from the frying pan, then place the pan over high heat & add the garlic, cooking for just 30 seconds before adding the vinegar, cherry preserves & chicken stock.
  • Cook until sauce reduces by about half & begins to slightly thicken, about 5 minutes.
  • Turn off the heat & whisk in the cold butter, stirring constantly until the butter is gone, then taste & adjust the seasoning, if necessary.
  • When meat is done, remove it from the oven to a platter, allowing to rest for 10 minutes before slicing. Serve with the warm sauce.
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