Ingredients
Pure Cane Sugar, Shallots, Apples, Onions,Maple Syrup, Fruit Pectin, White Vinegar, *Bacon (curedwith water, salt, sodium erythorbate, sodium nitrite. May alsocontain smoke flavoring, sugar, dextrose, brown sugar, sodiumphosphate, potassium chloride, flavoring), Citric Acid, BeefFlavor Broth Concentrate (beef stock, natural flavor, salt, yeastextract, sugar, beef fat), Natural Flavor, Salt, Liquid Smoke(water, natural hickory smoke concentrate)*Contains Ingredient Produced with Genetic Engineering
Gluten Status
Non-Gluten Ingredients
MAKES
4 - 6 Servings
Ingredients
• 2 pounds pork tenderloin, trimmed of fat and silver skin
3 Tablespoons light olive oil
Salt and pepper
1/4 cup Bourbon
6 Tablespoons Stonewall Kitchen Maple Bacon Onion Jam
1/2 cup beef or chicken stock
• 2 Tablespoons butter
Directions
1. Cut pork into 1-inch thick rounds. Pound into 1/2-inch thick medallions.
2. Heat oil in a deep sided heavy skillet over medium heat. When the oil begins
to shimmer, but not smoke, add the pork in small batches making sure to not
overcrowd the pan. Season with salt and pepper. Cook 3-4 minutes or until
pork begins to brown. Turn each medallion over and continue to cook until
golden brown on both sides. Remove pork to a serving dish and cover with
foil to keep warm until all of the pork is cooked. Drain any excess fat from
pan
3. Turn flame off (if using a gas stove). Add the Bourbon to deglaze the pan
stirring until all brown bits are dissolved from the bottom of the pan. Turn
flame back on and add the Maple Bacon Onion Jam and stock. Bring sauce to
a simmer and cook until slightly thick. Add butter and stir until melted and
incorporated into the sauce.
4. Return pork to pan and cook 1-2 minutes. Serve immediately spooning sauce
over pork medallions.
