Best Black Cherry Pork Tenderloin The Mid Atlantic Recipes

BLACK CHERRY PORK TENDERLOIN (THE MID-ATLANTIC)

Steps:

• 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.

PORK TENDERLOIN MEDALLIONS WITH PORT AND DRIED CHERRY SAUCE

Steps:

• Pre-heat the oven to 175 degrees.
• Trim the silverskin from the pork tenderloin and slice into 1 inch thick pieces. Flatten the pieces into 3/4 inch pieces using the side of your fist or a meat mallet. Season with salt and pepper.
• Over medium high heat, heat a large skillet until very hot. Film the pan with oil. Brown the slices of pork until golden, about 1 1/2 to 2 minutes per side.(The pork will continue to cook while being kept warm.)Remove to a platter and keep warm in the oven.
• Add the Port, broth, cherries and thyme to the skillet. Over high heat, bring to a boil and cook for 5 to 7 minutes, until reduced to about 2/3 cup. Add any accumulated juices from the platter. Off heat, whisk in the cold butter.
• Pour sauce over the pork.

PORK TENDERLOIN WITH CHERRY SAUCE

Steps:

• Heat oven to 350°F Warm 1 tablespoon oil in ovenproof skillet over medium heat. Add shallots; cook 1 to 3 minutes or until.
• lightly browned. Drain on paper towels; reserve.
• Season tenderloin with salt and pepper. Heat remaining 3 tablespoons oil in ovenproof skillet over medium-high heat. Add.
• tenderloin and cook until browned, about 9 minutes, turning as needed to brown evenly.
• Transfer skillet to oven. Cook until internal temperature of pork reaches 155°F, about 30-40 minutes. Transfer tenderloin to cutting board and tent with aluminum foil to keep warm. Return skillet to stove top.
• Add broth, vinegar, and cherries to skillet on medium-high heat, scraping up browned bits with rubber spatula. Mash cherries with fork and cook 5 to 6 minutes or until liquid is reduced to about 1/2 cup. Lower heat to medium, add butter and brown sugar, and swirl pan until well incorporated.
• To serve, slice warm tenderloin on diagonal, top with sauce, and sprinkle on reserved shallots.