Pork With Orange-Bourbon Sauce
Tender pork cutlets seared to perfection and served with a flavorful orange-bourbon sauce, this dish is a delightful balance of savory and citrusy flavors. The caramelized onions add a touch of sweetness to complement the juicy pork, making it a simple yet elegant meal that is sure to impress your guests. Serve this dish with your favorite side dishes for a complete and satisfying dinner experience.
— Constant Cookbook
Ingredients
- 4 boneless pork cutlets, about 1 1/2 lb. total
- Salt and freshly ground pepper, to taste
- 1 Tbs. chopped fresh thyme
- 3 Tbs. unsalted butter
- 1 small red onion, thinly sliced
- 1/3 cup fresh orange juice
- 2 Tbs. bourbon or Madeira
Instructions
- <b>Cook the pork</b>
- Season the pork generously with salt and pepper. Sprinkle with the thyme, patting firmly so it adheres to the meat. In a large fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the pork and cook, turning once, until browned on both sides and barely pink in the center, about 8 minutes total. Transfer to a plate.
- <b>Make the sauce</b>
- Add the onion to the pan and saut&#233; over medium heat until softened, about 4 minutes. Add the orange juice and bourbon and cook, stirring to scrape up the browned bits from the pan bottom, about 1 minute.
- Return the meat and any juices from the plate to the pan, cover and cook until heated through, about 1 minute. Transfer to a carving board and let rest for about 2 minutes. Arrange the pork and onion mixture on a platter or divide among dinner plates, spoon the sauce over the top and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Simple Suppers,</i> by Melanie Barnard (Oxmoor House, 2007).
Yield
Serves 4.
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