Another delicious dish from Chef John over at foodwishes. I loved the pork.Ingredients
1 pork tenderloin
2 tbsp freshly crushed black pepper
1 tbsp oil
salt
vinaigrette:
1 clove garlic
0.5 cup chicken stock
0.5 cup cherry preserves
1/3 cup chicken stock
2 tbsp butter
Preparation
Remove the silver skin from the meat. Salt and coat in black pepper. Brown in a skillet over medium heat, giving it 3 minutes on all sides.
Immediately move to a baking shape, and bake for 20 minutes in a 375F oven until it reaches 165F internal temperature.
Meanwhile add the garlic to the skillet, and soon after the other ingredients, except the butter. Cook for 30 minutes to reduce to half volume. When done, whisk in the butter.
Slice the pork roast at a bias and serve with the cherry vinaigrette.
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