Pork Tenderloin with Black Cherry Sauce

This meal is so easy- and so great! It actually would be a delicious date meal (Valentine's Day!) although it's one of Tyson's favorite, too- he even at all his meat!! I got the recipe from one of my music professors who is also an awesome chef!

INGREDIENTS:

1/2-1/4 lb of pork tenderloin per person

Crystal Hot Sauce

Salt and Pepper

Sauce:

8 oz. jar of Polaner All Fruit (Smuckers) Black Cherry (you can use other flavors, but black cherry is the best!)

4 TBL soy sauce

3 TBL red wine vinegar

1 TBL dry mustard

1/4 tsp allspice

DIRECTIONS:

Set the pork tenderloin out until it reaches room temperature. Rinse it and pat dry- and trim all extra fat. Slater in hot sauce and salt and pepper.

Preheat a cast iron skillet on high and saute on each side for 3 minutes. Move the meat onto a baking tray and cook on the top rack in the oven for 17-20 minutes at 425. (The meat thermometer should read 150 degrees when it's fully cooked). Take out and cover pan with aluminum foil and let rest. Slice diagonally with a good knife.

While the meat is cooking in the oven, mix the sauce ingredients in a pan on low until it simmers. Stir very well. When ready to eat, pour over the meat and enjoy!

We love to enjoy great bread with our dinners- I sometimes brush olive oil over the loaf of bread and add italian seasonings before I bake it to give it a crispy, delicious taste. For this meal, I made Parmesan butter and cut the bread into slices- spreading the butter inbetween each slice and also on top. Then I wrapped it in foil and baked until warm and the butter was melted. I usually use french or italian loafs. Here is the butter recipe:

INGREDIENTS:

1 stick of butter (or you can use margarine, or I can't believe it's not butter)

1 TBL Romano/asidago/Parmesan shredded cheeses

1 TBL lemon juice

1 TBL white wine- use penogresso or chardonnay

Salt/Pepper

Garlic Powder or Garlic Salt

Put all ingredients into a food processor and mix. You can also mix by hand- just be sure everything mixes up evenly! This is SO good on bread- either before or after you've cooked it!