Pepper Encrusted Pork Tenderloin with Cherry Reduction

Hubby had his choice of a few different dishes for dinner tonight, and he chose Chef John's Black Pepper Crusted Pork Tenderloin with Black Cherry Reduction. He chose well. I started to get a bit scared during the cooking process, but it was unfounded. We both really enjoyed this, though all the black pepper was a bit too much. Just searing the tenderloin had me coughing from the pepper. BUT that's beside the point. It's tasty and you should definitely try it. Chef John doesn't actually list out steps; you're required to watch a clip, which I don't enjoy. Lucky for you, I'm here!


Pepper Crusted Pork Tenderloin with Cherry Reduction:
pork tenderloin (mine was about 1 1/2 pounds)
salt to taste
coarsely ground black pepper
1 clove garlic, finely chopped
1/3 cup white (or other) vinegar
1 cup chicken broth
1/2 cup cherry (or other) preserves
2 tbsp butter (I forgot this part. It was fine without it)

Preheat the oven to 375F. Trim any big bits of fat off the tenderloin - small bits don't matter. Also, if you want the roast evenly cooked from one end to the other, you can flip up the tapered tip and tie it with cooking string. (Bad way to describe it, I know. Check Chef John's video if you want to see it.)
Time to prep the meat. I didn't at this point, but you can salt the meat now. Next, rub the coarsely ground black pepper all over the meat. Don't put too much! DON'T make the pepper absolutely cover the meat; it will OVERWHELM you. Even hubby said it was a bit too hot. I thought maybe just encrusting one side of the tenderloin; he suggested just less pepper. If it looks like it will be too much, it will be. Trust your instinct!
Now that you've got a nicely not-too-lightly-not-too-heavily peppered tenderloin, it's time to sear it. Heat up some olive oil in a skillet, and brown each side well. It'll help crust-up the meat. Now, stick it in the oven; if you're lucky and have ovenproof skillets, just pop it on in there. If your kitchen is lacking like mine, transfer the pork to a baking dish. It'll cook for about 30 minutes.
Alright, so your meat is prepared. Either in the same dish (if you're lucky and have that ovenproof skillet, you should put the tenderloin on a plate) or use the same skillet you used to sear the meat. (Am I being wordy or what tonight?) It's time to make the sauce..
If you have a little liquid in the skillet, cool. If not, heat a little bit of olive oil (little bit, tsp or less). Add the garlic and let it cook for a moment or two; don't let it brown. Next, add the vinegar, broth, and preserves. Stir well, but don't worry if the preserves don't immediately start to blend. It's okay; it'll work out. Simmer over a medium heat until reduced by half. At this poind, Chef John says to turn off the heat and whisk in the 2 tbsps butter. You can do it. I didn't, and I thought it was all fine.
The reduction is potent, so perhaps set your pork in a little pool of it. Or drizzle a bit on top. Just, go slow. Take your time.. You can always add more later, but it's rare that you can take it back.
So again, I was hesitant about the sweetness of it, plus I've never cooked with vinegar..but it turned out really nicely. The cherry and pepper really went well together. Mmmm.