Recipe courtesy of Cookworks
Episode: Mainly Mains
Roasted Pork Tenderloin
Total:
1 hr 35 min
Active:
35 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 35 min
Active:
35 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Bourbon Glaze:
Braised Red Cabbage:

Directions

Special equipment: An ovenproof skillet

Preheat the oven to 400 degrees F.

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.

Bourbon Glaze:

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.

Braised Red Cabbage:

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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