Preheat your oven to 375ยฐF. Place a cast iron skillet or another heavy, oven-safe pan over high heat and lightly grease it with spray oil.
Pat the Kurobuta pork tenderloins dry with a paper towel, then generously coat them with a black seasoning rub.
Once the pan is very hot, sear the tenderloins for one minute on each side until fully sealed.
Transfer the pan to the preheated oven and cook until the tenderloins reach an internal temperature of 145ยฐF at the thickest part, which should take about 10-15 minutes.
Remove the pan from the oven, place the tenderloins on a cutting board, cover loosely with foil, and let them rest for 10 minutes.
While the tenderloins are cooking and resting, prepare the sauce. In a small pan, combine brown sugar and vinegar, and bring to a boil.
Add the broth, salt, and pepper, and reduce the mixture with a vigorous simmer for an additional 10 minutes, then remove from heat.
In another small pan, combine cherries, butter, and white sugar over medium heat and cook for 1-2 minutes. Add the reduced broth mixture and bourbon, and simmer for another minute.
To serve, slice the tenderloins into 1/2-inch thick medallions, plating 3-4 medallions per person. Drizzle with the warm cherry sauce and serve immediately.
Ingredients
Directions
Preheat your oven to 375ยฐF. Place a cast iron skillet or another heavy, oven-safe pan over high heat and lightly grease it with spray oil.
Pat the Kurobuta pork tenderloins dry with a paper towel, then generously coat them with a black seasoning rub.
Once the pan is very hot, sear the tenderloins for one minute on each side until fully sealed.
Transfer the pan to the preheated oven and cook until the tenderloins reach an internal temperature of 145ยฐF at the thickest part, which should take about 10-15 minutes.
Remove the pan from the oven, place the tenderloins on a cutting board, cover loosely with foil, and let them rest for 10 minutes.
While the tenderloins are cooking and resting, prepare the sauce. In a small pan, combine brown sugar and vinegar, and bring to a boil.
Add the broth, salt, and pepper, and reduce the mixture with a vigorous simmer for an additional 10 minutes, then remove from heat.
In another small pan, combine cherries, butter, and white sugar over medium heat and cook for 1-2 minutes. Add the reduced broth mixture and bourbon, and simmer for another minute.
To serve, slice the tenderloins into 1/2-inch thick medallions, plating 3-4 medallions per person. Drizzle with the warm cherry sauce and serve immediately.