- 4 ounces sugar
- 1 1/2 ounces vinegar
- 6 ounces root beer
- 1 pound cherries, de-seeded
- 4 (8-ounce) pork tenderloins, cleaned
- 2 ounces olive oil
- 2 ounces pistachio oil
- 4 Belgium endive, cored and cut into long strips
- 3 ounces pistachios, whole peeled and roasted
In a pan, heat the sugar over medium heat until it caramelizes to a deep brown color. Add the vinegar and stir with a wooden spoon. Add the root beer and allow to cook for 5 minutes. Add the cherries and allow to cook for an additional 5 minutes. Remove pan from heat, transfer to a clean container and allow to cool to room temperature.
Cook the pork tenderloins in a saute pan in the olive oil on medium-high heat. Cook until done yet still moist, approximately 20 minutes.
To serve, reheat the pork, cut into medallions and place on each plate. Spoon some of the cherries on top, allow some of the juice to form the sauce and arrange the endive and pistachio nuts on top.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.