- 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
- Cut pork into 1-inch thick rounds. Pound into 1/2-inch thick medallions.
- 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.
- 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.
- Return pork to pan and cook 1-2 minutes. Serve immediately spooning sauce over pork medallions.
Stonewall Kitchen Ingredients
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