The Unlikely Cowboy Chile-Cherry Pork Tenderloin


  • 6 to 7 oz pork tenderloin, sliced 1/2 inch thick and silver skin removed
  • 1 oz oil or clarified butter
  • 1/2 tsp shallot, minced
  • 1/4 tsp garlic, minced
  • 1 Tbsp dried Bing cherries, soaked in port wine
  • 1/2 tsp habanero chiles, julienned
  • 2 to 3 oz port wine
  • 2 oz chicken stock
  • 2 to 3 oz butter


Heat butter in sauté pan until very near smoking. Sauté pork tenderloin slices approximately two minutes per side. If desired, finish in the oven. Allow the sauté pan to cool slightly; add 1 tsp butter; sauté garlic and shallots until aromatic. Add habanero chiles and rehydrated cherries. Deglaze pan with port wine and chicken stock. Increase heat to high; reduce sauce by half. Remove pan from heat; swirl in the remaining softened butter. Arrange the pork slices on a plate; pour hot sauce over the top of the pork.

Serve immediately.

Makes 4

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