Apple Bourbon Braised Pork Recipes

APPLE BOURBON PORK TENDERLOIN

Steps:

• Preheat the oven to 450°F.
• Trim the tenderloin of any fat, cut it in half if necessary so that it will fit in your pan, and rub it with the thyme, salt, and pepper.
• In a cast iron pan or other oven-safe skillet, heat the butter or oil.
• When the butter or oil is hot, add the tenderloin. Brown it for a few minutes on one side, then use tongs to turn the tenderloin and brown the lateral sides for a minute. Leave it in the pan with the side you first browned face up. Turn off the heat.
• Add the bourbon and brown sugar and then the apples. Stir to coat the apples and then nestle them around the pork tenderloin (but leave the tenderloin in contact with the pan).
• Carefully move the pan to the oven and bake for about 20 to 25 minutes, until the internal temperature of the pork is 165°F. About halfway through, stir the apples once.
• Remove from the oven, let rest for a few minutes, and then slice and serve the tenderloin over the apples.

ONE SKILLET APPLE BOURBON PORK TENDERLOIN

Steps:

• Preheat oven to 400°F.
• In a small bowl combine brown sugar, salt, cumin and garlic powder.
• Rub spice mix over the pork tenderloin and set aside.
• In a large oven proof skillet (I use cast iron), heat 2 Tablespoons of oil over medium-high heat.
• Add pork tenderloin and sear for approximately 2 minutes per side (approximately 8 minutes total).
• Remove skillet from heat, add apples, onions, and bourbon to the skillet.
• Arrange tenderloin to sit on top of apple mixture.
• Place skillet back on range and cook over medium high heat for additional 2 minutes.
• Sprinkle with sage. Place entire skillet into the oven and roast at 400°F for 15-20 minutes or until internal temperature reaches 145°F.
• Remove from oven and allow pork to rest for 10 minutes.
• Slice tenderloin and serve with apple mixture.

APPLE BOURBON BRAISED PORK RECIPE

Steps:

• Preheat oven to 350 degrees.
• Season pork liberally with salt and pepper. Sear all sides of pork well in a heavy dutch oven or other heavy oven-safe cooking vessel. Remove and set aside.
• Add onions to same pan and cook until translucent, approximately 3 minutes. Add garlic and cook another 1 minute. Remove pan from heat and add sherry. Return to heat and stir with a long handled spoon, making sure to scrape off any bits on the bottom of the pan. Add apples and all spices. Stir well to combine.
• Remove from heat, stir in bourbon and return pork to pan, nestling the meat down into the veggies and apples. Pour in chicken stock until pork is covered about half way. Cover and bake for approximately 35 minutes or until meat is tender and internal temp is at least 165 degrees.
• Remove pork from pan and cover loosely with foil. If necessary, return pan to heat and add a bit more sherry and bourbon to achieve desired consistency for topping meat.
• Slice, top with apple mixture and enjoy!

APPLE BUTTER PORK LOIN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season the pork loins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
• Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon, and cloves. Remove pork roasts from the oven, and spread with apple butter mixture.
• Cover, and return to the oven for 2 hours, or until fork-tender.

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.