[Recipe] Pork tenderloin with black cherry reduction
November 21, 2012
By Greg Connolly
Never underestimate the combination of pork and fruit. If you're looking for a flavorful dish that looks truly stunning on a plate, look no further than this pork tenderloin with black cherry reduction.
Pat the tenderloin dry, and fold over the skinny end and tie with kitchen twine to create an evenly shaped piece of meat.
Coat the tenderloin in the cracked black pepper, and sear in a hot oven-proof pan on all sides until golden brown. Remove from heat and salt evenly on all sides.
Place pan with tenderloin in the oven and roast for 20 minutes, or until the internal temperature reaches 145°F on an instant-read thermometer. If you don’t have a thermometer, press on the tenderloin; if it feels slightly soft yet firm, take it out of the oven and let it rest on a cutting board.
In the hot pan used to cook the tenderloin, add the vinegar and scrape off the great little bits at the bottom with a wooden spoon or spatula. (These little bits are called "fond.") Add the garlic, black cherry preserves and chicken stock, and reduce on medium heat until reduced by half, or until it coats the back of your wooden spoon.
Slice the pork into 1-inch thick medallions and drizzle sauce over it.
Greg Connolly studied the culinary arts at Robert Reynolds Chef Studio of Regional French and Italian Cuisine. He is currently a chef with The Slide Inn, as well as Portland Spirit River Cruises, which offer high-end American cuisine for lunch, brunch and dinner in Portland, Ore.