mmm, mmm... food!

I'm in love with these cookbooks. I got one as a gift from my Aunt Carolyn and scored the other one at Barnes and Noble for like 90% off. I'm still trying a bunch of new things and most of them are all successful and delicious meals. 

One of our favorites is the Roast Pork Tenderloin w/ Black Cherry Sauce. It's A-mazing! I've made it a couple times and my sister requests it when she's over. ;)

I know fruit and meat scare some people. It shouldn't. And some people just don't like it. I don't understand them at all. This is some dang good stuff!

2 trimmed pork tenderloin (about 1-1.5 lbs each)

salt to taste

1/4 cup coarsely ground black pepper

2 tbsp vegetable oil

1-2 gloves garlic, crushed

1/3 cup balsamic vinegar 

1/2 cup black cherry preserves

1 cup chicken stock

2 tbsp cold unsalted butter

(I've always used 2 cloves garlic because I love garlic, but one could be enough for some. Oh, and 1/4 cup sounds like a LOT of pepper... I've never actually measured I just know that it's essential you have the tenderloins coated. Trust me, it wouldn't taste as good w/out it.)

1. Pre-heat oven to 375 degrees.

2. Trim tenderloin and coat all sides with black pepper, add to taste. (YES, it really says you can add more! I thought it was funny, but Ben always adds more when it's done...) Heat vegetable oil in a large ovenproof frying pan over med-high heat, until it begins to smoke. Sear the pork on all sides about 2 minutes per side. Turn off the heat; place the pan in venter of preheated oven.

3. Roast pork for about 25 minutes, or until the internal temp reaches 150 degrees. When the pork is cooked, remove it from the pan to warm plate and tent with foil while sauce is made.

4. Place pan over high heat. Add garlic and cook for 15 seconds, then add vinegar, cherry preserves, and chicken stock. Cook, scraping the bottom of the pan the deglaze pan drippings.

5. Boil until the sauce reduces by about half, about 6-7 minutes. Turn off heat and whisk in the cold butter, stirring constantly until the butter disappears. Taste for salt and adjust the seasoning. Slice pork and serve with sauce spooned over personal servings.

:)

I've been making this w/ cream cheese mashed potatoes and baked lemon asparagus. 

I use smuckers Orchard's Finest: Michigan Red Tart Cherry Preserves. I didn't use the black cherry. Oh, and I added some craisins the last time too and it was good, be careful not to add too many though or you'll make the sauce too sweet. Next time I might add some cherries. And once, I added beef stock instead of chicken and it was still wonderful. I don't think there are many ways you could mess this one up.

I'll probably add more recipes because there isn't a lot to blog about lately.

Oh, it snowed... a lot! It didn't stick though. Ugh, I'm not ready for winter!