Pork Tenderloin with Stone Fruit Fresno Sauce $15.95
Gluten free
(23)
Chef Ericka Burke
• Chef and Owner at Volunteer Park Cafe, Chop Shop Cafe & Bar
• Owner, Canal Market
• 30 Best Seattle Restaurants, Seattle Met
• Best Desserts, Seattle Magazine
Description
Seared pork tenderloin with Fresno chili peppers, marmalade made with nectarines, plums & herbs served with a simple salad.
Ingredients
Pork tenderloin, fresno chilis, orange, nectarines, plums, herbs, peanuts, mixed lettuces
Reviews
(2)
Barbara S.
This was a beautiful low carb. high dish. For my taste, I would have preferred more of the stone fruit relish and less of the red sauce than I actually received. The sauce had a rawness. I wanted to caramelize it or something. But maybe I am going in the carbohydrate direction again.
Kelly C.
Wilted greens were thrown out and replaced. Too much stone fruit sauce that overpowered all. Not appealing to look at.