- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
- Yield: 4 servings
Ingredients
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
Directions
- 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.
- 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.
