Pork Fillet with Cherries Caramelized in Root Beer and Pistachios
- 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.
Recipe courtesy of Craig Hopson, Ritz Carlton Hotel, Philadelphia