Yum. All I can say is yum. This is probably not only a new staple to the dinner rotation, but our go to meal for St. Patrick’s Day. I found this recipe in our local Something Extra magazine again. It looked pretty good and at our house, we like pork, apples, and whiskey sauces. Our dinners are usually, well I suppose you can call it home style: meat, carb and veggies. We do however like to do something fancier on occasion!
Now, on this occasion, we had company over. Hubby and I took turns cooking and chasing the kiddos and entertaining our guest. When the pork and sauce were done, we started slicing it up. I got a photo here. Then we tasted the sauce and it was a free for all. It was that dang good. There are no pictures at that point, so I kindly asked the folks that wrote the recipe to send me theirs. Ours turned out looking just about the same only we over cooked the apples slightly (this happens when you have small children…) and we didn’t add the rosemary on the top for garnish. Folks starting eating this pork BEFORE it got to the table, and before we finished dinner, hubby had torn out the recipe and put it in my recipe folder. Yup. This pork is just. that. good.
Whiskey Pork with Apples
Prep: 20 minutes Cook: about 45 minutes Serves: 8
- 3 lbs. boneless pork tenderloin
- 1 lb bacon
- 3/4 cup Jameson Irish Whiskey
- 1/2 cup chicken stock
- 2 tablespoons honey
- 1 tablespoon spicy brown mustard
- 2 medium green apples, peeled and cut into 1/2 cubes
- 2 shallots thinly sliced
- sea salt and pepper to taste
- chopped fresh rosemary
- Wrap pork tenderloin in bacon tenderloin in bacon, securing ends with toothpicks. Cook in a very large skillet over medium high heat for 10 minutes or until nicely browned on all sides. Remove from skillet and drain excess grease.
- Add remaining ingredients except the rosemary to the skillet and bring to a boil. Place the pork back in the skillet and ten with foil. Cook over medium low heat for 30 minutes more or until it reaches 145ºF internally, turning once or twice. Remove pork and keep warm; cook sauce until excess liquid has cooked off and it’s slightly thickened.
- Removed toothpicks from pork and slice 1/2 inch thick. Transfer to a platter and sprinkle with rosemary. Serve with sauce.
Now, we use slightly thinner pork tenderloin, two of them (so we had yummy yummy leftovers) and probably didn’t use that much bacon. We buy platter bacon from the butcher counter so it’s kind of hard to tell how much we used. The pork turned out very tender with a slight whiskey flavor. The sauce is intense in a good way. It’s got some tart flavors and some of the complexities of the whiskey. There is just a touch of sweet from the honey and a touch of spice from the mustard, but neither is overwhelming. We had enough sauce to serve one entire tenderloin (about 1 1/2 pounds) but not enough for the second tenderloin. We will probably double the sauce if serving more than four people. If we are doing leftovers, it is very easy to just make some fresh sauce when you reheat the pork. Try this one. You will NOT be disappointed!