Source: Chef Paul Siegler, The Unlikely Cowboy restaurant, Phoenix, Arizona

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

Heat butter in saut?pan until very near smoking. Saut?pork tenderloin slices approximately two minutes per side. If desired, finish in the oven. Allow the saut?pan to cool slightly; add 1 teaspoon butter; saut?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.