Paper Palate

 

A recipe from Southern Flavor caught my eye - not just because it seemed quick and easy to make but also because it appeared to encapsulate ’souther flavour’ in its use of bourbon and pecans. I reviewed the recipe book back at the end of March, Southern Flavour: Recipes and Stories about the food and people of the south, was not a huge hit for me but contained several recipes I thought I should try, Pork Tenderloin with Bourbon Pecan Sauce being one. 

A few modifications though. The pork tenderloins (2 specified in the recipe for 6-8 servings) were replaced with pork loin steaks and these were pan-fried rather than being roasted in the oven. I ignored the ‘poultry seasoning’ requirement and kept the pecans whole rather than chopped. The recipe itself was supplied by the Ellis Family of Vienna, Georgia, pecan farmers of said town.

The dish is immediatly flavoursome, rich and satisfying. Being so simple, quick and easy is another bonus. I served this with an equally rich Pinot Gris from Alsace. Delicious.

Pork Tenderloin with Bourbon-Pecan Sauce from Southern Flavour

Yield 6-8 servings

1/8 cup olive oil
1 tablespoon poultry seasoning
2 pork tenderloins (about 1 1/2 to 2 pounds)

Sauce:
2 tablespoons butter
1 cup chopped pecans
1/2 teaspoon salt
2 tablespoons bourbon
2 cups heavy cream

Combine the seasoning and oil and brush over the meat. Roast for about 50 minutes in a 400F oven.

For the sauce melt the butter, pan fry the pecans and salt for 5 minutes or so until light brown, stirring constantly. Remove from heat and add bourbon. Return to heat and add cream. Reduce heat to low and simmer until thick and creamy.

Slice the tenderloins into 3/4 inch thick medalions and serve drizzled with the sauce.

[Photo Andrew Barrow]