Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, black pepper crusted pork tenderloin with black cherry reduction. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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. Check my website, foodwishes.com, for the full story, recipe ingredients and more details.
Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction is something which I’ve loved my whole life.
To get started with this particular recipe, we must 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 cook that.
The ingredients needed to make Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction:
- Take 1 pork tenderloin (not loin)
- Prepare 2 tablespoons oil
- Take 1 clove garlic, minced
- Get 1/3 cup white vinegar
- Make ready 1 cup chicken stock
- Make ready 1/2 cup black cherry preserves
- Prepare to taste Salt
- Make ready Lots of cracked black pepper
- Get 2 tablespoons butter
See how to make an incredibly easy pork tenderloin with black cherry sauce. Recipe Pork Tenderloin with Tequila-Hot Pepper Glaze & Grilled Peaches. Beef Tenderloin with Cherry-Black Pepper Sauce. Pop the beef tenderloin in the oven as guests arrive, and make the cherry-black pepper sauce just before they're seated. cup coarse ground black pepper.
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.
With sharp knife, trim off excess fat and sliver skin from beef tenderloin. Fold narrow end of beef under to approximate thickness of remaining tenderloin. Grilled Peppered Steak with Brandy Cream Sauce. A tangy condiment made with fresh herbs and garlic, chimichurri sauce is a traditional accompaniment to grilled meats in Argentina and pairs well with peppery steak. Before cooking the steaks, you can use the weight of your skillet to crush the whole peppercorns for the coating.
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