Black Cherry Pork Tenderloin (The Mid-Atlantic)

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

Step-by-step instructions

1. 1

   Preheat oven to 375 degrees F.

2. 2

   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.

3. 3

   Sear pork on all sides, about 2 minutes per side, then turn off the heat & transfer the meat to a shallow baking pan.

4. 4

   Roast the pork for about 25-30 minutes or until internal temperature reaches 140 degrees F.

5. 5

   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.

6. 6

   Cook until sauce reduces by about half & begins to slightly thicken, about 5 minutes.

7. 7

   Turn off the heat & whisk in the cold butter, stirring constantly until the butter is gone, then taste & adjust the seasoning, if necessary.

8. 8

   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.