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| RECIPE FOR THE UNLIKELY COWBOY CHILE-CHERRY PORK TENDERLOIN |
Title: The Unlikely Cowboy Chile-cherry Pork Tenderloin
Category: Restaurant
Instructions:
The Unlikely Cowboy Chile-Cherry Pork TenderloinSource: Chef Paul Siegler, The Unlikely Cowboy restaurant, Phoenix, Arizona 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 saut
Recommendation: If you would like to uncover the secret recipes from your favorite restaurants, check out the Secret Restaurant Recipes! |
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