Pork with Orange-Bourbon Sauce
To test pork for doneness, insert an instant-read thermometer into the thickest part of the meat. The thermometer should register at least 145° to 150°F for medium. Note that the temperature will rise 5° to 10°F while resting.
- 4 boneless pork cutlets, about 1 1/2 lb. total
- Salt and freshly ground pepper, to taste
- 1 Tbs. chopped fresh thyme
- 3 Tbs. unsalted butter
- 1 small red onion, thinly sliced
- 1/3 cup fresh orange juice
- 2 Tbs. bourbon or Madeira
Cook the pork
Season the pork generously with salt and pepper. Sprinkle with the thyme, patting firmly so it adheres to the meat. In a large fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the pork and cook, turning once, until browned on both sides and barely pink in the center, about 8 minutes total. Transfer to a plate.
Make the sauce
Add the onion to the pan and sauté over medium heat until softened, about 4 minutes. Add the orange juice and bourbon and cook, stirring to scrape up the browned bits from the pan bottom, about 1 minute.
Return the meat and any juices from the plate to the pan, cover and cook until heated through, about 1 minute. Transfer to a carving board and let rest for about 2 minutes. Arrange the pork and onion mixture on a platter or divide among dinner plates, spoon the sauce over the top and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).