Black Pepper Crusted Pork Tenderloin

Instructions

1. Use a sharp knife to take off the excess fat from the pork tenderloin. Tie the thin part up to make it uniform (optional). Coat the pork tenderloin with some salt and lots of cracked black pepper. Take your tong to pat, roll in order to coat well.

2. Preheat oven to 375F. Add some oil into a hot pan over high heat, brown the pork tenderloin for a few seconds. Turn the heat down to medium. Then brown 3-4 minutes per side.

3. Put it in the oven, roast for about 20 minutes. The internal temp should be 165F.

4. In the hot pan, turn the heat low. Add 1 clove garlic, 1/3 cup white vinegar, 1/2 cup black cherry preserves, and 1 cup chicken stock. Reduce this by 1/2.

5. Then turn off the heat. Pour in any sauce from the pork tenderloin. Add 2 tbl butter. Whisk well. Then put the sauce in a serving plate.

6. Slice the pork tenderloin. Arrange them on the top of the serving plate. Enjoy.