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
Thursday, 30 August 2007
Black Pepper Crusted Pork Tenderloin with Black Cherry Reduction
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.
Labels:
French Cuisine,
Pork,
Sauces,
Spicy
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