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Prep Time: 35 Minutes Cook Time: 55 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Ingredients:
3 pork tenderloins (about 1 1/2 pounds) |
2 teaspoons kosher salt |
1/2 teaspoon freshly ground black pepper |
3 tablespoons olive oil |
bourbon glaze, recipe follows |
braised red cabbage, recipes follows |
special equipment: an ovenproof skillet |
Directions:
1. Preheat the oven to 400 degrees F.
2. Season the pork with the salt and pepper. Heat the olive oil in an ovenproof skillet over high heat and sear the pork on all sides. Place the skillet into the oven and roast the pork for 8 to 10 minutes. Let the meat rest for 5 minutes before cutting. Slicing on a diagonal, cut each tenderloin into 4 or 5 pieces.
3. Bourbon Glaze:
4. 1 tablespoon olive oil
5. 2 shallots, chopped
6. 2 cloves garlic, chopped
7. 2 cups brown sugar
8. 3/4 cup balsamic vinegar
9. 1/2 cup red wine
10. 1/2 cup apple cider
11. 2 teaspoons green peppercorns*
12. 1 bay leaf
13. 1 cup seeded and chopped plum tomatoes
14. 1/2 cup chopped red bell pepper
15. 5 sprigs Italian parsley
16. 3 tablespoons soy sauce
17. 1 1/2 ounces bourbon
18. *Can be found at specialty food stores.
19. In a medium pot heat the oil over medium heat and add the shallots and garlic, cook until soft, but not browned. Add the brown sugar, balsamic, red wine, apple cider, green peppercorns, bay leaf, tomatoes, red peppers, parsley, and soy sauce. Simmer until reduced by 1/2.
20. Strain the sauce and add the bourbon. Serve warm over sliced pork tenderloin or chops.
21. Yield: 2 cups
22. Braised Red Cabbage:
23. 1 tablespoon olive oil
24. 3 large onions, thinly sliced (about 2 pounds)
25. 1/4 teaspoon ground cinnamon
26. 1/4 teaspoon ground cloves
27. 1/4 teaspoon ground cumin
28. 1 small red cabbage, thinly sliced (about 1 pound)
29. 1/4 cup apple cider
30. 1/4 cup brown sugar
31. 1/4 cup red wine vinegar
32. In a large pot heat the olive oil over medium-high heat and saute the onions until soft. Add the cinnamon, cloves, and cumin and cook for 30 seconds. Mix in the cabbage and saute for 5 minutes, until wilted. Add the cider, sugar, and vinegar. Cover and braise over low heat until the cabbage is tender, about 20 minutes. Serve warm.
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