Black Cherry Pork Tenderloin (The Mid-Atlantic)

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

1. Preheat oven to 375 degrees F.
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. Sear pork on all sides, about 2 minutes per side, then turn off the heat & transfer the meat to a shallow baking pan.
4. Roast the pork for about 25-30 minutes or until internal temperature reaches 140 degrees F.
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. Cook until sauce reduces by about half & begins to slightly thicken, about 5 minutes.
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. 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.

pork tenderloin, salt, cracked black pepper, vegetable oil, garlic, balsamic vinegar, chicken stock, cherry preserves, unsalted butter

Taken from www.food.com/recipe/black-cherry-pork-tenderloin-the-mid-atlantic-376703 (may not work)