04-15-2005, 05:39 AM
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.
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.