This is one of a number of recipes from the Internet that is simply too good to ignore. I suggest serving spatzle or noodles in butter with the pork and the braised red cabbage recipe in this book. The only ingredient that you might have difficulty finding, depending on time of year, is the apple cider. You can make that yourself with two apples and a blender and a sieve. You can also freeze small ice cube tray blocks of fresh apple cider and thus have them available anytime, or vacuum seal and freeze ½ cup of cider per bag, which is what I do.
3 pork tenderloins (about 1 1/2 pounds) (These must be very small tenderloins!)
2 teaspoons of kosher salt
1/2 teaspoon of freshly ground black pepper
3 tablespoons of olive oil
Bourbon Glaze, recipe provided below
Preheat the oven to 400ºF.
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. Slice on a diagonal, cutting each tenderloin into 4 or 5 pieces.
1 tablespoon of olive oil
2 shallots, chopped
2 cloves of garlic, chopped
2 cups of brown sugar
3/4 cup of balsamic vinegar
1/2 cup of red wine
1/2 cup of apple cider
2 teaspoons of green peppercorns
1 bay leaf
1 cup of seeded and chopped plum tomatoes
1/2 cup of chopped red bell pepper
5 sprigs of Italian parsley
3 tablespoons of soy sauce
1 1/2 ounces of bourbon
Heat the oil over medium heat in a 2 quart saucepan.
Add the shallots and garlic and 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 the sauce until reduced to ½ the starting volume.
Strain the sauce and add the bourbon.
Serve warm over the sliced pork tenderloin.