How to Cook Tasty Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction

Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction. Now Choose From Multiple Easy Pork Loin Recipes To Create That Perfect Meal. Black Pepper Crusted Pork Tenderloin with Black Cherry Reduction 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. Great recipe for Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction.

Although I haven't personally used this sauce as a marinade, it might be worth a shot! The combination of cherry and black pepper is amazing. Food Black Pepper-Crusted Pork Tenderloin with Black Cherry Reduction. the meat is cooked and the sweet and tangy fruit sauce pairs perfectly with the spicy black pepper crust on the pork. You can cook Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction

1. Prepare 1 of pork tenderloin (not loin).
2. You need 2 tablespoons of oil.
3. It's 1 clove of garlic, minced.
4. You need 1/3 cup of white vinegar.
5. You need 1 cup of chicken stock.
6. Prepare 1/2 cup of black cherry preserves.
7. It's to taste of Salt.
8. You need of Lots of cracked black pepper.
9. You need 2 tablespoons of butter.

In another bowl, combine the avocado oil, paprika, salt, pepper, garlic, coriander and sugar. In a medium bowl, combine ground pork, Air Fryer Pork Coating Mix, half the garlic, salt and pepper. Line a baking sheet with foil and spray with cooking spray. Place meatballs about an inch apart on baking sheet and place in oven.

Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction step by step

1. 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..
2. 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..
3. 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..
4. 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..
5. 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..
6. Slice tenderloin on the bias and place on top of the black cherry sauce. Serve immediately..

Pop the beef tenderloin in the oven as guests arrive, and make the cherry-black pepper sauce just before they're seated. Balancing sweetness from the cherries and flavorful spice from the black pepper, this sauce is sure to bring your roasted beef to live without overpowering the simplicity of the meat. Combine pepper, salt, rosemary and garlic in small bowl. Line a baking sheet with parchment paper or a non-stick mat. Place the cherries, brown sugar, balsamic vinegar, salt, pepper, vinegar, and wine in a saucepan and bring to a boil over medium/high heat, stirring to combine ingredients and dissolve sugar.