egmiii Posted November 12, 2015 Report Posted November 12, 2015 http://www.seriouseats.com/2015/11/pork-tenderloin-bourbon-soaked-figs-weeknight-dinner.html Let me start off by saying this wasn't cooked on my KK (yet). I always attempt the original version before putting my own spin on it. The sauce was out of this world and certainly could be used on a traditional smoked pork loin. Burning off the booze... The seared tenderloins go back in to finish cooking while the sauce reduces... Reduction is finished, pork loin at 135F... A small plate for my 5 year old daugher. No time for sides at 9:30pm...
GoFrogs91 Posted November 13, 2015 Report Posted November 13, 2015 I love figs with pork. Looks delicious. Benton
tinyfish Posted November 13, 2015 Report Posted November 13, 2015 Just the name alone sounds delicious.
egmiii Posted November 13, 2015 Author Report Posted November 13, 2015 Give the recipe a try! I found the dried figs and gelatin at Target and the shallots at Trader Joes. Everything else I had in stock.
tony b Posted November 13, 2015 Report Posted November 13, 2015 Great tip about the gelatin in the broth!
MacKenzie Posted November 13, 2015 Report Posted November 13, 2015 Great tip about the gelatin in the broth! Yes, I noticed that too, now if I can just remember it;)
tony b Posted November 13, 2015 Report Posted November 13, 2015 Same problem here! We'll just have to help each other out, MacKenzie!
Poochie Posted November 14, 2015 Report Posted November 14, 2015 It sure looks good to me. I'm going to try that before Christmas
