BLACK CHERRY PORK TENDERLOIN (THE MID-ATLANTIC)

Black Cherry Pork Tenderloin (The Mid-Atlantic) image

Provided by Sydney Mike

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

2 pork tenderloin, trimmed of excess fat
1/2 teaspoon salt, to taste
1/4 teaspoon cracked black pepper, to taste
2 tablespoons vegetable oil
1 garlic clove, crushed
1/3 cup balsamic vinegar
1 cup chicken stock
1/2 cup cherry preserves (black cherry preserves)
2 tablespoons unsalted butter, cold

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.