Monday, January 22, 2018

Fig and Bourbon Pork Tenderloin

This recipe is inspired by my visit to Saumur, France in  the Loire Valley last Fall; and I have served it many times over the past several months. It is easy to prepare, yet extremely  impressive to guests.

Fig and Bourbon Pork Tenderloin Recipe
1 cup dried figs, halved
1/2 cup bourbon
1-1/2 pound pork tenderloin, silverskin trimmed
Chef Belinda Everyday Spice Blend
1/2 cup all-purpose flour
Olive oil
1 shallot, minced
1 cup unsalted chicken stock
1 tablespoon Dijon mustard
1 tablespoon maple syrup
Pinch cayenne pepper
3-4 tablespoons unsalted butter

In a medium bowl place figs and bourbon. Set aside. Season tenderloin with spice blend  on all  sides; and in a flat medium bowl add flour and coat tenderloin on all sides. Heat oil in a large skillet,  over medium-high heat. Add loin and brown on all sides. Transfer to a platter and set aside. 

In the same skillet, over medium heat add shallots and sauté until soft. Remove  pan from heat and pour in figs and bourbon. Return to heat and add chicken stock, mustard, syrup and cayenne pepper. Stir to combine.

Reduce temperature to low and return loin to skillet; cook, turning occasionally for 5-8 minutes or until internal temperature reaches 145F, on an instant-read thermometer. Transfer loin from skillet to a cutting board and tent with foil to keep warm.

Increase temperature to medium-high, whisk in butter  and bring to a boil. Cook until sauce reduces to a thick syrup. Slice loin, transfer to a serving platter and spoon sauce and figs over before serving.

No comments: