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9 ingredients, 6 steps, cooking Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction

Good Morning my mother, at this time you get prepare recipe Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction with 9 ingredients and 6 steps. Next this is how to cook, please carefully carefully.

In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 9 ingredients and 6 stages of easy cooking Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction.

Ingredients for Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction

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

If all ingredients Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction it’s ready, We’re going into the cooking stage. Below is how to preparing with relaxing.

Process Cooking Black Pepper Crusted Pork Tenderloin With Black Cherry Reduction

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.
   
7. Finish and Enjoy.

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