Pork Tenderloin Awesomeness

Ingredients

1½ – 2lb Pork Tenderloin
3 tbs olive oil
¼ cup brandy, bourbon or whisky
½ jar New Canaan Farms Onion & Garlic Jam
½ cup chicken or beef stock
2 tbsp whipping cream or whole Greek yogurt
Salt and pepper

Serve with

Mashed potato or roasted mini potatoes, steamed green vegetables and warm bread

Directions

• Slice the pork into 1# rounds, and bash them with a rolling pin to tenderize, until they are about ½ inch thick. Season generously with salt and pepper
• Heat the olive oil in a heavy-based frying pan (cast iron if you have it) and add the pork in batches so you don’t overcrowd the pan. Cook for about 2 mins on each side on a high heat to seal in the flavor, until each side is golden brown. Remove and keep warm in a low oven
• Once all the pork is sealed, drain off any excess oil, lower the heat and add the alcohol, stirring to incorporate all the caramelized flavors from the pan
• Stir in the New Canaan Farms Garlic and Onion jam, as well as the heated stock. Bring to a low rolling simmer for a few minutes to allow the sauce to thicken
• Add the pork to the sauce and cook for 2-3 minutes, or until the internal temperature reaches 145°
• Remove from the heat and drizzle in the whipping cream, stirring gently to combine. Note that if you’re using fabulous Greek yogurt instead, you will have to temporarily remove the pork to combine it into the sauce properly – it takes a bit more stirring to integrate!
• Serve immediately with potatoes, green vegetables and fresh warm bread. I roasted small potatoes and placed the pork and the sauce over the top, which worked great, but if you don’t mind the extra work, mashed potatoes are fabulous with this dish