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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.

Ingredients:

  • 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

Directions:

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).