You won’t believe how easy it is to make this incredible seared pork tenderloin with cherry bourbon sauce. In fact, you can be ready to serve in under 30 minutes!
Everyone loves a juicy pork butt. And crisp, smokey bacon. And even sweet and sticky pork ribs. All these cuts share a common bond – they are fatty and pretty easy to cook. But many cooks shy away from pork that can tend to be dryer, like chops and tenderloin. I’m here to tell you that you need to put those misguided fears aside, because cooking perfectly pink pork tenderloin is so easy, you’ll be sorry you didn’t do it earlier!
There is one proverbial ace in my spice drawer that I think gives me a little edge with this recipe – my Hardcore Carnivore: Black seasoning. See, because you only want to very lightly sear the tenderloin before it finishes off in the oven, you sometimes don’t quite get the level of browning on the outside you want. Or alternatively, you get a beautiful color, but at the expense of overcooking the inside. The HC helps create a pretty amazing outer appearance and while keeping things tender in the middle.
Much like apple, the sweetness of cherry works really well with pork, and though it’s lovely to be able to use fresh seasonal produce, you really can make this sauce with frozen whole cherries, which are also a far more economical option. And as with nearly all precise meat cooking, you will need to use a thermometer to measure internal temp in order to completely nail the perfect doneness. I use and recommend the Thermapen.
Best of all, I’m not exaggerating when I tell you this will be on your table and ready to eat in about 30 minutes. Vegetables are, as always, optional.