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

Bourbon Glaze:

1 tablespoon olive oil

2 shallots, chopped

2 cloves garlic, chopped

2 cups brown sugar

3/4 cup balsamic vinegar

1/2 cup red wine

1/2 cup apple cider

2 teaspoons green peppercorns*

1 bay leaf

1 cup seeded and chopped plum tomatoes

1/2 cup chopped red bell pepper

5 sprigs Italian parsley

3 tablespoons soy sauce

1 1/2 ounces bourbon

*Can be found at specialty food stores.

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.

Strain the sauce and add the bourbon. Serve warm over sliced pork tenderloin or chops.

Yield: 2 cups

Braised Red Cabbage:

1 tablespoon olive oil

3 large onions, thinly sliced (about 2 pounds)

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground cumin

1 small red cabbage, thinly sliced (about 1 pound)

1/4 cup apple cider

1/4 cup brown sugar

1/4 cup red wine vinegar

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.