Black Pepper Crusted Pork Tenderloin with Black Cherry Reduction
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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.
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!
1 pork tenderloin (not loin) 1 clove garlic 1/3 cup white vinegar 1 cup chicken stock 1/2 cup black cherry preserves salt to taste lots of cracked black pepper 2 tbl butter
Ingredients 1 bunch Japanese butterbur 1 2/3 cups (400ml) soup stock sake, mirin, salt, soy sauce Directions Prepare big pot, and cut Japanese butterbur into shorter than diameter of pot. Rub Japanese butterbur with salt on the cutting board. Boil enough water (a copper pot is more better, because Japanese butterbur become bright green). Put Japanese butterbur in thickness order and boil 2-3 minutes. Soak boiled Japanese butterbur in cold water, and string. Cut Thick part lenghtwise into four, and cut it into 2 inch pieces. Boil 1 2/3 cups (400ml) soup stock, add Japanese butterbur, 2 tablespoons sake, 1 tablespoon mirin and a pinch of salt and soy sauce. Boil again, take harshness carefully. Stop to heat, leave overnight. Sumber dari nsknet.or.jp
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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.
