Ingredients:
- 3-4 lbs. pork tenderloins
- 1/2 C. dijon mustard
- 3/4 C. dark brown sugar
- The Olive Tap’s Avocado Oil
- 3/4 C. whiskey
- 1 C. beef stock
- Thyme, sage, parsley
- White wine
- 1 T. cornstarch
- The Olive Tap’s Vincotto (Original or Fig)
Directions:
Preheat the oven to 375º. Spread the mustard on the tenderloins and roll in brown sugar. Heat the Avocado Oil on high heat in an ovenproof skillet and brown the meat. Turn the pork, making sure it doesn’t burn; meanwhile, allow the sugar to caramelize. When the pork is brown, add the whiskey and beef stock, cover the pan, and place it in the oven for about 45 minutes. After 45 minutes, turn the pork and season with salt, pepper, thyme, sage, and parsley. Put the pork back into the oven for another 45 minutes, or until done.
When the pork is done, carefully remove it from the skillet. Mix the cornstarch with a little white wine. Heat the sauce, blend in the cornstarch, and reduce the sauce by about 1/4. Slice pork and arrange on plates. Drizzle with sauce and Vincotto.
Buon appetito,
Lynn and Mario