Yields6 Servings
 1/4 cup brown sugar
 1 1/2 cup chicken stock/broth
 1/2 cup cider vinegar
 2 tbsp butter
 1/2 cup bourbon
 8 oz cherries, pitted and cut into halves
 2 tbsp white sugar
 Salt & pepper to taste
1

Preheat your oven to 375Β°F. Place a cast iron skillet or another heavy, oven-safe pan over high heat and lightly grease it with spray oil.

2

Pat the Kurobuta pork tenderloins dry with a paper towel, then generously coat them with a black seasoning rub.

3

Once the pan is very hot, sear the tenderloins for one minute on each side until fully sealed.

4

Transfer the pan to the preheated oven and cook until the tenderloins reach an internal temperature of 145Β°F at the thickest part, which should take about 10-15 minutes.

5

Remove the pan from the oven, place the tenderloins on a cutting board, cover loosely with foil, and let them rest for 10 minutes.

6

While the tenderloins are cooking and resting, prepare the sauce. In a small pan, combine brown sugar and vinegar, and bring to a boil.

7

Add the broth, salt, and pepper, and reduce the mixture with a vigorous simmer for an additional 10 minutes, then remove from heat.

8

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.

9

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

 1/4 cup brown sugar
 1 1/2 cup chicken stock/broth
 1/2 cup cider vinegar
 2 tbsp butter
 1/2 cup bourbon
 8 oz cherries, pitted and cut into halves
 2 tbsp white sugar
 Salt & pepper to taste

Directions

1

Preheat your oven to 375Β°F. Place a cast iron skillet or another heavy, oven-safe pan over high heat and lightly grease it with spray oil.

2

Pat the Kurobuta pork tenderloins dry with a paper towel, then generously coat them with a black seasoning rub.

3

Once the pan is very hot, sear the tenderloins for one minute on each side until fully sealed.

4

Transfer the pan to the preheated oven and cook until the tenderloins reach an internal temperature of 145Β°F at the thickest part, which should take about 10-15 minutes.

5

Remove the pan from the oven, place the tenderloins on a cutting board, cover loosely with foil, and let them rest for 10 minutes.

6

While the tenderloins are cooking and resting, prepare the sauce. In a small pan, combine brown sugar and vinegar, and bring to a boil.

7

Add the broth, salt, and pepper, and reduce the mixture with a vigorous simmer for an additional 10 minutes, then remove from heat.

8

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.

9

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.

Cherry Bourbon Pork Tenderloin Delight