bourbon apricot pork loin coleslaw

By foodiva

Ingredients

• 1 lb pork tenderloin (lean)
• 3 T canola oil (or grape seed oil)
• 2 T chopped chives (garnish, optional)
• 1/2 cup coarse ground mustard
• 2 T Worcestershire sauce
• 1/2 cup apple cider vinegar
• 1/4 cup, oil (canola, grape seed or EVOO)
• 2 cloves garlic, chopped finely
• 1/2 tsp dried thyme leaves
• 1/4 tsp sea salt
• 1/4 tsp coarse ground black pepper
• 1 T unsalted butter (for sautéing onion)
• 2 oz Bourbon (like Maker’s Mark)
• 3 T apricot preserves
• 1 T sweet white onion, finely chopped
• pinch of sea salt
• 10 oz green cabbage, very finely shredded (I buy a 10-oz pre-shredded bag)
• 1/4 cup apple cider vinegar
• 1 tsp granulated sugar
• 1 T coarse ground mustard
• 1/4 tsp ground black pepper
• 1/4 tsp sea salt
• 1/2 cup mayonnaise (I only use Best Foods/Hellman’s!)
• Recipe: http://www.dinnervine.com/2015/03/cheddar-chive-buttermilk-biscuits/

Details

Servings 1
Preparation time 60mins
Cooking time 100mins
Adapted from dinnervine.com

Preparation

Step 1

you?). Variation fuels inspiration—and after this last serving of meatballs—we’ll shift focus to new ingredients, and get the creative juices

(and that’s not all folks). Our plates deserves proper pairing. I make mashed potatoes often, but what

could we have? Keeping with the Southern influence, I decided a coleslaw mix would bring acidity and crunch. Then my eyes caught the batch of biscuits I made a day ago and . . . it was all coming together! I’d serve our pork with the creamy slaw ON a toasted biscuit. We’re

2 oz Bourbon (like Maker’s Mark)

Cheddar Chive Biscuits (make ahead):

Make dinnervine Cheddar-Chive Biscuits ahead:

Recipe: http://www.dinnervine.com/2015/03/cheddar-chive-buttermilk-biscuits/ (can make biscuits while tenderloin marinates to also save time).

Rinse & pat dry pork tenderloin & preheat oven to 400 degrees.

Whisk together all marinade ingredients in a large bowl, add tenderloin, turning in mix to coat completely.

Make Slaw (ahead):

In a bowl whisk together: mustard, mayo, salt, pepper, sugar & apple cider vinegar & transfer to small skillet on stove to warm briefly (low).

Place thinly-shredded cabbage into a bowl, drizzle with sauce from pan, tossing to coat well, set aside in refrigerator until plating.

Pre-heat large skillet (medium heat) on stove & add ~3T oil, then pan-sear pork (both sides) on medium-high heat (pouring all marinade juices on top) until sides begin to brown (avoid moving roast until sides are seared & roast pulls away from pan easily, ~6 mis/side).

Make Pan Sauce (& finish roasting pork):

While roast finishes, make pan sauce on stove by sautéing onion in butter for several mins, add Bourbon, apricot & pinch of sea salt until combined (low heat), keep warm on stove mixing occasionally.

The components of this can be made ahead, separately. You can use day-old biscuits since we toast them again in the oven. Also, marinating the pork loin ahead imparts great flavor. If you need to save time & make pork ahead (and have stored in the refrigerator), make sure to let tenderloin come back to room temp before reheating (I recommend heating-up in skillet with a little white wine or broth). The coleslaw can also be made ahead and chilled.

beet the heat

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