When I feel a hint of the crisp autumn air, earthy dishes come to mind incorporating my favorite cold weather flavors, bourbon and sweet potatoes.
Growing up I enjoyed having a succulent ham bathed in a citrus raisin sauce. That sweet combo became the inspiration for this dish.
This meal is perfect for two and only cost a total of $8.00 😉
We need the following:
3 pieces of Pork Tenderloin – $3.50
2 Sweet Potatoes – $2.00
Mini Bourbon Bottle – $1.00
1/4 cup Heavy Whipping Cream – $1.99
Dark Corn Syrup (Maple Syrup or Molasses may work too)
To start, season your meat on one side with salt, pepper, garlic powder, and yes some rosemary. Rosemary and pork are friends 🙂
In a pan on medium heat, add half butter/half olive oil combo. Once it’s nice and hot add the pork to the pan with the season side down. Season the other side and let sit for 4-5 minutes. You want to get a nice pan sear on the pork and the only way to do so is WAIT.
In the meantime, get some hot water boiling for the sweet potatoes. Peel the potatoes.
After the 5 minutes has passed, flip your pork over to the other side for about 1 more minute. Turn off the heat and cover pan with a layer of foil. You should still be able to see some pink in the middle. You do not want to overcook pork – it will be hard and rubbery and I don’t want you blaming me 😉 The pork will still continue to cook under the foil, trust me.
Back to the potatoes. Season the boiling water with salt. Slice the potatoes into quarters and add to the pot.
After another 5 minutes remove the pork and set aside. Drain the excess liquid from the pan, then reheat and add in 2-3 tablespoons of bourbon. Let the alcohol burn off and scrape up the little pork bits that were left behind.
Then, stir in 2 tablespoons of butter until it is nice and bubbly. Add in 4 tablespoons of dark corn syrup and throw in two handfuls of raisins. Combine, that was easy 🙂
On a low heat add in the pork tenderloins to the sauce pan and cover with foil.
Once the sweet potatoes are nice and soft drain from the water. Put back in the pot on low heat adding in a tablespoon of butter. Begin breaking potatoes down and mixing with butter. Add in the following.
1/4 cup of heavy cream
3 teaspoons of salt
1 teaspoon of Pumpkin Pie Spice 🙂 (cinnamon, nutmeg, allspice and cloves)
a hint of garlic powder
and 2 pinches of brown sugar – yummy
Whip together and finish with a dollop of butter
Remove the pork from the pan and drizzle the bourbon raisin sauce over top.
Serve with a nice autumn ale.
This dish came out fabulous! I guess gourmet doesn’t have to be expensive 🙂
~ Bon Appetite!
- Recipe: Sweet Potato and Apple Pork Pie (seattletimes.nwsource.com)