2 whole pork tenderloins
Hardcore Carnivore: Black or Red seasoning
1/4 cup brown sugar
1/2 cup cider vinegar
1 1/2 cup chicken stock/broth
1/2 cup bourbon
8 oz cherries, pitted and cut into halves
2 tbsp butter
2 tbsp white sugar
salt & pepper to taste
- Preheat oven to 375f. Place a cast iron skillet or heavy based oven-safe pan over high heat and lightly grease with spray oil. Pat the tenderloins try with paper towel, and coat generously with Hardcore Carnivore: Black seasoning rub. Once the pan is very hot, sear the tenderloins a minute on each side, turning until totally sealed. Place pan into hot oven and cook until tenderloins register an internal temperature of 145f at thickest part, which will take about 10-15 minutes. Remove from oven and place tenderloins on a board covered loosely by foil, and allow to rest 10 minutes.
- While the meat is cooking and resting, prepare the sauce. In a small pan, combine brown sugar and vinegar, and bring to a boil. Add in broth, salt, pepper and reduce mixture on a vigorous simmer for a further 10 minutes, then remove from heat. In another small pan, combine cherries, butter and white sugar over medium heat and cook 1-2 minutes. Add in broth liquid and bourbon, simmer a further minute.
- To serve, slice tenderloin into 1/2 inch thick medallions and plate about 3-4 per person. Drizzle with warm cherry sauce and serve immediately.