Bourbon Spiced Pork With Sweet Potatoes And Apples Recipes

PAN-ROASTED PORK TENDERLOIN WITH APPLES AND BOURBON

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.

SPICY PORK TENDERLOIN WITH APPLES AND SWEET POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Mix together 1 tablespoon ginger, brown sugar, 1 teaspoon chili powder, salt, and pepper in a bowl to create a rub. Rub combined seasonings on all sides of the pork tenderloins, using the entire amount.
• Place apples and sweet potatoes in the bottom of the prepared pan; dot with butter.
• Mix together apple cider, lime juice, garlic, 1/2 teaspoon ginger, 1/8 teaspoon chili powder, garam masala, salt, and pepper in a bowl. Pour over apples and sweet potatoes and place tenderloins on top.
• Bake in the preheated oven for 20 minutes. Ladle cooking liquid over apples and sweet potatoes, turn tenderloins over, and continue baking until pork is slightly pink at the center, about 20 minutes longer. A meat thermometer placed in the center of the thickest tenderloin should read 145 degrees F (63 degrees C).
• Remove apples and sweet potatoes to a serving platter using a slotted spoon. Place tenderloins on top and cover with aluminum foil.
• Pour cooking liquid from the baking dish into a 1-quart saucepan. Heat over medium-high heat until liquid comes to a boil. Boil, stirring occasionally, until the mixture is reduced by one half, 10 to 15 minutes.
• Drizzle sauce over pork, apples, and sweet potatoes. Slice tenderloins and serve.

PORK TENDERLOIN WITH APPLES AND SWEET POTATOES

Steps:

• Preheat oven to 425 degrees F, then coat the inside of a 9"x9" baking pan with nonstick cooking spray.
• In a small bowl, combine salt, cinnamon, cardamom & pepper.
• In a large bowl, place the sweet potato slices & sprinkle them with just 1/2 teaspoon of the spice mixture & just 1 1/2 teaspoons of the oil, then toss to coat.
• Arrange the sweet potato slices in a single layer in the prepared baking pan, then bake uncovered for 10 minutes.
• Meanwhile, cut the pork tenderloin in half, then rub the remaining oil over the pork, before coating it with the remaining spice mixture.
• Place the coated pork halves over the sweet potato slices & bake for 15 minutes.
• Meanwhile, cut each apple into 8 wedges, & when the pork has baked for 15 minutes, turn the pork over & arrange the apples around the meat.
• Bake another 15 minutes longer or until a meat thermometer reads 145 degrees F ~ That's my reading, but if you're a traditionalist, you'll want it to read 160 degrees F!