🫙 From the Spice Rack
the unlikely cowboy chile-cherry pork tenderloin
The Unlikely Cowboy Chile-Cherry Pork Tenderloin Source: Chef Paul Siegler, The Unlikely Cowboy restaurant, Phoenix, Arizona 6 to 7 ounces pork tenderloin, sliced 1/2 inch thick
sideeasy
Ingredients8 items
Ingredients
- 6to 7 ounces pork tenderloin, sliced 1/2 inch thick
- 1ounceoil or clarified butter
- 1/2teaspoonshallot, minced
- 1/4teaspoongarlic, minced
- 1tablespoondried bing cherries, soaked in port wine
- 1/2teaspoonhabanero chiles, julienned
- 2to 3 ounces port wine
- 2ouncechicken stock
Directions
- 1
The Unlikely Cowboy Chile-Cherry Pork Tenderloin Source: Chef Paul Siegler, The Unlikely Cowboy restaurant, Phoenix, Arizona 6 to 7 ounces p
- 2
Sauté pork tenderloin slices approximately two minutes per side
- 3
If desired, finish in the oven
- 4
Allow the sauté pan to cool slightly
- 5
add 1 teaspoon butter
- 6
sauté garlic and shallots until aromatic
- 7
Add habanero chiles and rehydrated cherries
- 8
Deglaze pan with port wine and chicken stock