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
25
comments:
Anonymous
said...
you make it look soooo easy! It is that easy?? I'm always scared to cook pork for guests.
I've done something similar in the past, but with an orange based sauce (for more of a cuban style, it was served with yellow rice). Pork tenderloin is great, inexpensive and easy to cook.
Great looking recipe!! I will try this over the weekend. Thank You for making cooking FUN and enjoyable for everyone!! Hope you will do demo's on some side-dishes like potatoes au-gratin or mac & cheese. I can never get those 'right', baking or cooking with cheese must be an art cause I can't seem to bring myself to use that awful velveeta stuff.
Hi Chef John, anonymous "cb" here from the other day w/ paul mccartney.... I am having problems with paypal. Can I send donations another way, or to a PO box? If no--I will find a way to work with paypal..
Got my LaCrusette today--and I cannot decide on a recipe--sheperds pie..thai beef stew--ah the choices! Thanks again for bringing the joy of cooking back and making this about the deliciousness in food... -cb
Thanks for the kind comments! Unfortunately PayPal is my only option at the moment. I would give you my address, but you can imagine the crowd of fans that would descend upon me. ;) Thanks again!
Looks great ... and I like tenderloins, but is there ever a time you would choose to use a loin instead of tenderloin? Why or why not? If you would - would you change the technique? Do you keep a couple of jars of jam/jelly on hand to make sauces? Which are your standards, cherry? apricot? Others?
Thanks...
Regarding PayPal - I've just never liked it. More options for payment may mean more payment:)
i like loin too, but TL are just so fast and easy and way more juicy IMO. Any fruit jam works great with this I like blueberry, red currant, blackberry, etc.
yes, I agree with paypal opinion, eventually i get more options, Im still in content mode, but need to switch to ecommerce mode soon!
can't wait to try this tomorrow... Would love it if you appended this recipe with some suggested sides, though; I can never figure out what should accompany some of these.
check out the side bar categories for ideas, the Potato, Grains, Legumes, and Vegetables categories should give you ideas; easy cheesy potatoes, asparagus, stuffed squash, bean ragout, broccoli gratin etc, Look around!
I made this dish last Saturday night and it turned out beautifully. Alas, my girlfriend doesn't care for meat/fruit pairings but I sure do so she tolerates me as she does eat well courtesy of me. I paired it with scalloped potatos which worked out nicely. Thanks!!
The minute I saw this recipe posted, I knew I absolutely had to try the reduction. I didn't have any tenderloin on hand, so I crusted some center cut pork chops with the pepper (with some added sage) and served the Black Cherry reduction as a sauce over those. We just finished eating them, and my mouth is watering again. I am one of those people that LOVE fruit/meat combos. I served them with the Easy Cheesy Potato Grattan (sp?) you posted a while back (which has become a frequent flyer in my house). Thanks!!!
I'm planning to serve this to guests tomorrow. It looks and sounds wonderful! So what wine would YOU serve with this? We're thinking a syrah or pinot noir but value your opinion. Oh, yeah, I finally cleaned my house.
we had the pork tenderloin with the black cherry reduction last night and the plate was literally wiped clean! It was so-o-o-o-o delicious. I used balsamic vinegar in the sauce and we found a 1989 Bin555 Australian shiraz (Wyndham) in our cellar and it was outstanding. Thanks for your great recipe.
Hi Chef John, another big thanks to you for your web blog! Just tried this last night and it sure did rock! My dinner guest just loved it! This time, my tenderloin came out juicy, and not the least bit dry, even though I made it well done. Also, the pan sauce was awesome! I think several things helped this be so great, I got a good sear, so good amount of caramelization was had, not to mention the magic of the black pepper and black cherries. I also used good quality preserves and made sure to do the monte-beurre.
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.
25 comments:
you make it look soooo easy! It is that easy?? I'm always scared to cook pork for guests.
I've done something similar in the past, but with an orange based sauce (for more of a cuban style, it was served with yellow rice). Pork tenderloin is great, inexpensive and easy to cook.
Looks delicious. Would this work with chicken or fish? What would you do differently with them? Thx.
would be ok with chicken or turkey breast roast, but too strong for fish. Enjoy.
Great looking recipe!! I will try this over the weekend. Thank You for making cooking FUN and enjoyable for everyone!! Hope you will do demo's on some side-dishes like potatoes au-gratin or mac & cheese. I can never get those 'right', baking or cooking with cheese must be an art cause I can't seem to bring myself to use that awful velveeta stuff.
Hi Chef John, anonymous "cb" here from the other day w/ paul mccartney.... I am having problems with paypal. Can I send donations another way, or to a PO box? If no--I will find a way to work with paypal..
Got my LaCrusette today--and I cannot decide on a recipe--sheperds pie..thai beef stew--ah the choices! Thanks again for bringing the joy of cooking back and making this about the deliciousness in food... -cb
Thanks for the kind comments! Unfortunately PayPal is my only option at the moment. I would give you my address, but you can imagine the crowd of fans that would descend upon me. ;) Thanks again!
Looks great ... and I like tenderloins, but is there ever a time you would choose to use a loin instead of tenderloin? Why or why not? If you would - would you change the technique? Do you keep a couple of jars of jam/jelly on hand to make sauces? Which are your standards, cherry? apricot? Others?
Thanks...
Regarding PayPal - I've just never liked it. More options for payment may mean more payment:)
i like loin too, but TL are just so fast and easy and way more juicy IMO. Any fruit jam works great with this I like blueberry, red currant, blackberry, etc.
yes, I agree with paypal opinion, eventually i get more options, Im still in content mode, but need to switch to ecommerce mode soon!
can't wait to try this tomorrow... Would love it if you appended this recipe with some suggested sides, though; I can never figure out what should accompany some of these.
check out the side bar categories for ideas, the Potato, Grains, Legumes, and Vegetables categories should give you ideas; easy cheesy potatoes, asparagus, stuffed squash, bean ragout, broccoli gratin etc, Look around!
I made this dish last Saturday night and it turned out beautifully. Alas, my girlfriend doesn't care for meat/fruit pairings but I sure do so she tolerates me as she does eat well courtesy of me. I paired it with scalloped potatos which worked out nicely. Thanks!!
The minute I saw this recipe posted, I knew I absolutely had to try the reduction. I didn't have any tenderloin on hand, so I crusted some center cut pork chops with the pepper (with some added sage) and served the Black Cherry reduction as a sauce over those. We just finished eating them, and my mouth is watering again. I am one of those people that LOVE fruit/meat combos. I served them with the Easy Cheesy Potato Grattan (sp?) you posted a while back (which has become a frequent flyer in my house). Thanks!!!
I served this to my family, and everyone loved it! Two tenderloins disappeared faster than i could believe. Thanks for the recipe!
I'm planning to serve this to guests tomorrow. It looks and sounds wonderful! So what wine would YOU serve with this? We're thinking a syrah or pinot noir but value your opinion.
Oh, yeah, I finally cleaned my house.
I think a Pinot would be great. But the syrah would also work. Enjoy!
we had the pork tenderloin with the black cherry reduction last night and the plate was literally wiped clean! It was so-o-o-o-o delicious. I used balsamic vinegar in the sauce and we found a 1989 Bin555 Australian shiraz (Wyndham) in our cellar and it was outstanding. Thanks for your great recipe.
You're quite welcome!
I did this last night with orange marmalade instead of cherry preserve - very successful. Thanks for the idea
Wonderful!! I am planning to try this with Morello cherries. Thx so much for the great recipes!
Made this again tonight for the fourth time. This has become one of MY "go to" recipes.
One complaint: NO LEFTOVERS!!!!
Of all the tenderloin recipes you've given us, this one is absolutely the best.
Thanks
Chicau
Hello CJ - I am a big fan of your site - great work!
I've been wanting a new pork recipe and this one looks like a real winner. What side dishes do you recommend?
Oh, FYI - this video doesn't seem to be on the FW site but is on youtube.
Regards o/
i say check out the mashed potato or mashed cauliflower videos for sides. enjoy!
Hi Chef John, another big thanks to you for your web blog! Just tried this last night and it sure did rock! My dinner guest just loved it! This time, my tenderloin came out juicy, and not the least bit dry, even though I made it well done. Also, the pan sauce was awesome! I think several things helped this be so great, I got a good sear, so good amount of caramelization was had, not to mention the magic of the black pepper and black cherries. I also used good quality preserves and made sure to do the monte-beurre.
Was wondering if instead of roasting, I cut the tenderloin into thin slices, then sauté it, then make the pan sauce and then poaching the sliced tenderloin in the pan sauce?
I figure that the pork will retain even more moisture this way.
Wanted to know how that sounds to you?
Thanks! I've done it that way before, and its great, but I prefer the roasting for the moistest pork. easier to control.
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