Time 25m Yield 4 servings. Number Of Ingredients 11 Steps:
In a small saucepan, combine the bourbon, brown sugar, vinegar, soy sauce, garlic and pepper. Bring to a boil; cook until liquid is reduced to about 1/2 cup, stirring occasionally., Meanwhile, combine the chili powder, cinnamon, salt and allspice; rub over pork slices., In a large skillet coated with cooking spray, cook pork over medium heat for 2-4 minutes on each side or until tender. Serve with sauce.
Time 55m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Heat the vegetable oil in a large heavy-based pan over a high heat. Lay the pork medallions in the pan and cook, without turning, for 2-3 minutes until golden-brown. (You may need to brown the pork in batches to avoid overcrowding the pan.) Add the butter to the pan then turn the medallions over and cook for 1-2 minutes until browned on the other side. Transfer the pork to a warm plate and set aside. Pour the Bourbon into the pan to deglaze, using a wooden spoon to scrape up any flavoursome brown bits stuck to the bottom of pan. Tip in the onion and garlic, reduce the heat to medium and sweat for 5 minutes, without colouring, until softened and translucent. Turn the heat back up to high, pour in the chicken stock and the soaked pearl barley and bring to the boil. Reduce the heat and simmer vigorously for 15-20 minutes or until the volume of liquid has reduced by half. Pour in the cream and whisk in the mustard. Season, to taste, with salt and freshly ground black pepper then stir in the additional tablespoon of Bourbon and the chopped tarragon. Tip the pork medallions into the sauce, along with any juices on the plate, and simmer for 2-3 minutes until heated through. Serve with steamed seasonal vegetables.
Time 1h10m Yield 2 servings Number Of Ingredients 19 Steps:
Preheat the oven to 400 degrees F. Combine the paprika, sugar, salt, cumin, mustard powder, black pepper and cayenne pepper in a bowl. Heat a large cast-iron pan over medium-high heat, and lightly coat with canola oil. Dredge the pork tenderloin in the rub, tapping off any excess, before searing on all sides, about 3 minutes per side. Place the pan into the oven and cook to medium doneness, 8 to 10 minutes. Promptly remove from the oven and let rest at least 15 minutes. Serve with the Bourbon-Chipotle Sauce. Heat the olive oil in a medium saucepan over medium-high heat. Cook the onions until soft, and then pour in 2 cups of the bourbon and cook until reduced to a few tablespoons. Stir in the chicken stock, apple juice, brown sugar, peppercorns and chipotle, and cook until reduced by half. Strain through a fine mesh strainer, and then return to the pan and cook until it becomes the consistency of a sauce. Add the remaining 2 tablespoons bourbon and cook 2 minutes. Season with salt.
Yield Serves 2 Number Of Ingredients 10 Steps:
In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the pork, patted dry, transferring it as it is browned to a plate. In the fat remaining in the skillet cook the onion and the garlic over moderate heat, stirring, until the onion is golden, add the tomato purée, the water, the nutmeg, the coriander, and the cloves, and simmer the mixture for 10 minutes. Stir in the pork and any juices that have accumulated on the plate and simmer the mixture, covered, for 5 minutes, or until the pork is cooked through. Season the pan gravy with salt and pepper and serve it with the pork over the noodles.
Time 35m Yield 4 servings Number Of Ingredients 13 Steps:
Slice the pork tenderloin into 6 to 7 medallions that are 1/2-to 3/4-inch thick, depending on the shape of the tenderloin. Combine the salt, coriander, fennel and pepper in a small bowl and mix well. Spread the sliced pork medallions on a plate or baking sheet and season evenly on both sides with the salt mixture (you may not use it all). Spread the flour on plate. Dip each of the pork medallions in the flour and pat off any of the excess. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Cook the pork medallions in batches, adding more oil and butter as needed, browning them well on both sides, about 5 minutes total. Remove to a rack to rest. It’s ok if the pork is not cooked all the way through at this stage, it will finish cooking in the sauce. When all the pork has been browned, pour off the fat in the pan into a small bowl. Add the remaining tablespoon butter and melt over medium-high heat. Add the shallots, thyme sprigs and some salt to the pan and cook until the shallots are softened and starting to get a little color, about 1 minute. Then add the apples and saute, stirring occasionally and adding more butter if necessary, until tender, 2 to 3 minutes more. Remove the pan from the heat, add the bourbon and stir to cook off some of the alcohol. Return the pan to the heat and cook, stirring, until reduced by half. Remove the thyme sprigs. Return the pork to the pan along with the chicken stock and season with salt. Simmer until well thickened and reduced, 2 to 3 minutes. Spoon the pork and apples onto plates and drizzle with the sauce.
Time 35m Yield 6 serving(s) Number Of Ingredients 10 Steps:
In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth. Place tenderloin and marinade in a food storage bag; refrigerator for 4 hours or overnight. Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165 degrees internally and is no longer pink in the center. Baste occasionally while cooking. Slice in 1/2-inch thick slices to serve.
