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Black Pepper-Crusted Pork Tenderloin with Black Cherry Reduction - By - August 30, 2007 - SF Weekly
SF Weekly

Black Pepper-Crusted Pork Tenderloin with Black Cherry Reduction

“The Darker the Berry…”

By Chef John from Food Wishes Video Recipes

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.

Our meat choice, the pork tenderloin, is one of the most user-friendly cuts ever. It requires about 3 minutes of trimming and you’re ready to rock. The sauce is made in the pan after…