It may sound highly opinionated, but a perfectly roasted pork tenderloin has to be the capstone of a sumptuous meal. Reasons? Well, the only reason is- its Pork!
Moist, succulent and stacked with the choicest of flavors, this delectable grub has all that it takes to guide our taste buds to bliss. Stuff it with mushroom and spinach or just pair it up with caramelized onions and apples; your pork tenderloin will elevate from an already established player to a bigwig.
If that doesn’t impress you either, then it’s time to pack a punch. Daub the roasted tenderloin with a sweet and savory coat of fig and bourbon glaze, and voila, you have a dish that can well be the last meal you want to have.
Begin by soaking the dried figs in a bowl with bourbon. Use another bowl to mix up gelatin and chicken stock.
Properly season the pork with pepper and salt. Once done, dredge it all over cornstarch, till it gets lightly coated. Decant the oil in a 10-inch stainless steel skillet pan and heat it until it starts shimmering. Slowly add pork to the oil and cook for 8 minutes. Make sure that the sides are properly browned and only then, set it aside on a large plate.
Now, add shallots to the skillet and stir, until it starts emanating that gentle aroma. Now, remove the pan from the heat and gently pour in fig and bourbon mixture. Restrict bubbling and once the mixture settles down, return the pan to heat. Slowly incline the pan over the blaze to ignite the bourbon. Shake the pan and cook, until the flames extinguish. Add mustard, maple syrup, cayenne pepper and the chicken stock mixture and slowly whisk to blend. Dispense the entire blend to a different bowl and let it cool.
Now, return the broiled pork to the pan and cook for 6 to 10 minutes. Maintain steady simmering, while occasionally increasing the heat, till the thickest regions register 130-135°F. Take away the pork from the skillet and add butter along with the mixture. Boil for 4 minutes, until the mixture turns into thick, viscid glaze. Add the pork to the glaze and upturn to smear.
Finally, place it on a cutting board. Slice into pieces and serve.
The humble bread and butter pudding dates back to the 11th century – and through the decades, it