Black Pepper-Crusted Pork Tenderloin with Black Cherry Reduction

"The Darker the Berry..."

By Chef John from Food Wishes Video Recipes

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.

Our meat choice, the pork tenderloin, is one of the most user-friendly cuts ever. It requires about 3 minutes of trimming and you’re ready to rock. The sauce is made in the pan after...

the meat is cooked and the sweet and tangy fruit sauce pairs perfectly with the spicy black pepper crust on the pork. Since most of these tenderloins are pretty standard size at about 1 1/4 to 1 1/2 pounds each, 20 minutes at 375F after a good sear in the pan is going to give you a perfect medium almost every time. I like an internal temp of about 165F, but of course some of you old-timers will insist on 185F like the old cookbooks say. Throw those away! If safe, I promise. Taste juicy pork once before it’s too late!

By the way, you can use any vinegar and fruit preserve in this recipe and it will be great, although there is something about cherry and black pepper that’s magical. Enjoy!

CLICK HERE to watch the Video, as well as get this recipe's ingredients and amounts.