- 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.
In a separate pan, heat the pistachio oil and saute the endive and pistachio nuts until the endive is just wilted, about 5 minutes. Transfer onto a paper towel to absorb the excess oil.
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.