Dinner is on me Main Course Pork Tenderloin and Black Berry Black Garlic Glaze

Ingredients

1 large Pork Tenderloin Sliced into 1 inch thick steaks
2 Cups of Chicken Stock
1 Cup of black berry jelly
1 Cup of  worcestershire sauce
1 Cup of Dale's Steak Seasoning
1 table spoon of black garlic compound butter (see below how to create)
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of meat magic seasoning
1 tablespoon of granulated garlic


For the marinade.

Take your pork steaks and place into a ziploc bag with the worcester sauce, Dale's, salt, pepper, meat magic, granulated garlic.  Let the air out close and refrigerate for 48 hours.

For the Black Garlic Compound Butter.

Black garlic is available in some stores it is fermented garlic and it has a very soft  texture and taste rather sweet. To make the butter just take one stick of butter and let it soften. then in a bowl mix in the pealed garlic ( it is already super soft so no need to mince it).  Simply stir in and blend. After Mixed refrigerate until ready to use.
Heat up a medium sauce pan and sear the tenderloin steaks on both sides.  Once cooked to a medium rare remove and cover with foil.  de-glaze with the chicken stock and reduce by half.  Then add the Blackberry jelly and blend.once melted and blended mount with 2 tablespoons of the compound butter. Place the steaks on a plate and cover them in the sauce. serve hot