The Unlikely Cowboy Chile-Cherry Pork Tenderloin
As an Amazon Associate, I earn from qualifying purchases.
- 6 to 7 ounces pork tenderloin, sliced 1/2 inch thick and silver skin removed
- 1 ounce oil or clarified butter
- 1/2 teaspoon shallot, minced
- 1/4 teaspoon garlic, minced
- 1 tablespoon dried Bing cherries, soaked in port wine
- 1/2 teaspoon habanero chiles, julienned
- 2 to 3 ounces port wine
- 2 ounces chicken stock
- 2 to 3 ounces butter
- Heat butter in sauté pan until very near smoking. Sauté pork tenderloin slices
approximately two minutes per side. If desired, finish in the oven. Allow the sauté
pan to cool slightly.
- Add 1 teaspoon butter; sauté garlic and shallots until aromatic.
- Add habanero chiles and rehydrated cherries.
- Deglaze pan with port wine and chicken
stock. Increase heat to high; reduce sauce by half.
- Remove pan from heat; swirl in the remaining softened butter.
- Arrange the pork slices on a plate; pour hot sauce over the top of the pork.
- Serve immediately.
Source: Chef Paul Siegler, The Unlikely Cowboy restaurant, Phoenix, Arizona
Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
>> Restaurant Recipes