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Since most of these tenderloins are pretty standard size at about 1 1/4 to 1 1/2 pounds each, 20 minutes at 375F after a good sear in the pan is going to give you a perfect medium almost every time.
Preheat the oven to 375F. Trim the tenderloin. Tie the small end so that you have a consistent size. Salt the tenderloin and liberally add fresh cracked pepper on all 4 sides. Add olive oil to the pan and turn to med / high or what ever creates a “hot” pan. Brown the meat on all 4 sides, approximately 3-4 min per side. Then place in the oven for 20 min or until internal temperature is 165F.
Remove the meat from the pan, place on a plate and tent with aluminum foil to rest. Place the pan back on the stove top on medium. Add the garlic, vinegar, cherry preserves and chicken stock. You may need to lower the heat in the pan to reduce the sauce by half.
Add the juice from the “resting” plate and finish the sauce with butter.
Slice the meat on the biased. Put the sauce on the bottom of the serving platter and then put the meat on top of the sauce.
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