Pork Tenderloin with Black Cherry and Raspberry Reduction

from ButterYum
serves 4-6


  • 2 pork tenderloins - not "loins" (tenderloins weigh about 1.25 to 1.5 pounds each)
  • Kosher Salt and Black Pepper to taste
  • 1/3 cup white vinegar
  • 1 cup chicken stock
  • 2 cloves garlic, minced (chef john used one, but we're into garlic big time)
  • 1/2 - 3/4 cup fruit preserves (I used 1/2 c black cherry and 1/4 c raspberry)
  • 2 tablespoons butter, cold


  1. Preheat oven to 375F.
  2. Prepare tenderloins by removing the "silverskin"; discard. 
  3. Fold the thin end of the tenderloin on itself and tie with kitchen twine; pat dry and season generously with Kosher salt and black pepper.
  4. Heat a large oven-safe frying pan on high heat until very hot (really good quality cookware is a must). 
  5. Sear all sides of the tenderloins in a bit of olive oil until they have a nice brown crust all over (brown equals flavor!!). 
  6. Transfer the pan to a preheated 375F oven and roast for about 15-20 minutes or until the internal temperature of the pork reaches 145F (medium-rare) to 160F (well done).
  7. Remove the pan from the oven; place tenderloins on a cutting board to rest for 10 minutes while you make a sauce in the same pan the tenderloins roasted in.
  8. To make the reduction (sauce), return the pan to the stove top over high heat. 
  9. Deglaze the pan by adding the vinegar and chicken stock; scrape up all the brown bits from the bottom of the pan. 
  10. Add the minced garlic and preserves; whisk to combine. 
  11. Bring the mixture to a boil and reduced by half. 
  12. Remove from heat and whisk in cold butter. 
  13. Slice pork diagonally into medallions; serve with generous amounts of sauce.

Note - we practically licked the sauce off our plates it was so good. I think the sauce would also be good on pork chops, chicken breasts, even turkey. I can't wait to make it again.