The Black Forest area of Germany is the only legitimate Manufacturer of traditional Black Forest ham in the European Union. Production is slow and tedious taking months for the final product. This is a tradition that is been handed down through the generations and is taken very seriously. It is far different from anything in America known as Black Forest Ham. It is a creation with a distinctive taste found only in German cuisine. With the classic dry treatment seasonings and cold smoking of the Black Forest ham in your mind, this easy version will provide you a similar yet quite distinctive experience. I have chosen fresh cranberries for elderberries and caraway seeds for juniper berries in my interpretation.
These are commonly used German ingredients but not too common in our own kitchens.
The cherry preserves and pork tenderloin add my point of view for this creation and deliver a balance of sweetness into the Smokey, spiced taste and add a rich, dark caramelized crust into this tender cut of pork. This is a joyous and seasonal vacation entree for you and your family to celebrate with. I hope you like. Pulse everything together in the bowl of a food processor until finely chopped and well blended together. You can place in an airtight container and store in the fridge for up to three times to use later. The flavors will marry together and become more powerful as it stays. Trim the pork tenderloin of any visible fat and silver membrane. Slather the glaze on the pork tenderloin covering all sides.
Place karne ng baboy on a large dish, cover tightly with plastic wrap and refrigerate for 4 to 6 hours or overnight to marry flavors well. Preheat oven to 400′ Remove the pork tenderloin in the refrigerator and let it come to room temperature, about 20 minutes or so, to promote even cooking. Shake off the excess marinade and sear it in a large, Oven safe skillet with medium high heat on all sides until caramelized, Approximately 5 to 6 minutes on each side. Move saute pan to oven and roast until internal temperature reaches 155′ when assessed with an instant read kitchen Thermometer, about 40 to 55 minutes, depending on the thickness and cut of the tenderloin. Remove from oven and let rest, loosely covered, 5 to 10 minutes. If your saute pan cannot go in the oven then carefully move the hot Tenderloin into a skillet. Closing internal temperature after resting is recommended to be 160′.