Phil shares his tender side with Pork Tenderloin Normandy
Fri, 24 Feb 2012 01:02:42 GMT —
Behind that chef's coat, is there a tender side to chef Phil Murray?
We're cooking with Phil from Phil's on front in Traverse City.
Phil is helping you create some of his favorite dishes in your own kitchen every week on UpNorthLive Tonight on ABC 29&8.
This week Phil is sharing his delicious Pork Tenderloin Normandy recipe:
"It's very simple," says Phil. "It's basically sliced apples cooked with a local, natural pork tenderloin, with a little sherry and cream."
6 oz. Pork tenderloin (cut in 2 oz. Medallions)
1 Honey crisp apple, peeled & core sliced
3 oz. Heavy cream
2 oz. Dry sherry
Get a 10-inch hot saute pan and add a small amount of salad oil. Season pork with salt and pepper. Place pork in hot pan and saute on one side. Flip over and add apple slices and sherry. Let flame. Add heavy cream, and reduce until think and bubbly.
"This cooks for about two minutes, three minutes at the most," says Phil.
nto plate. Bon Appetite!
If you can't wait until next week for a new recipe, head to Phils On Front in downtown Traverse City. Phil's on Front is located at 236 East Front Street.