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Pork Ribeye With Port Wine Reduction

by Travinia, Chef: Ralph Ruocco

Ingredients
4 oz pork ribeye
1/2 oz ruby port wine
1 oz brown sugar
7 oz demi bar
8 oz tuscan kale
 
Instructions
  1. Pan sear ribeye with salt and pepper to temp
  2. In a separate pan reduce port wine (2) demi cubes and brown sugar
  3. Heat tuscan kale in microwave
  4. Top with parmesan and breadcrumbs
  5. Brown kale in salamander
  6. Allow ribeye to rest for 2 minutes before slicing slice ribeye on bias approx. 6 to 7 slices
  7. Lay sliced ribeye on the plate, place heated kale on plate , top with port wine reduction

 



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