Hey r/seriouseats,
Tonight, I tried to make the Easy Pan-Roasted Pork Tenderloin with Bourbon Soaked Figs. I used some aged bourbon that was some of my partner's passed mother's old stash, as it was her birthday and I wanted to do so something special for my partner…which would be special if you like undercooked pork tenderloin. I even tried to broil it at the last second when I realized the pork wasn't finished, but now it's 10:04 pm and we're on DoorDash.
I wasn't sure if there was anything specific I did wrong: the sauce was incredible, so I doubt it's the recipe. The only thing I can think of is I didn't crank the heat up high on my stove, but I was a bit worried because I was using a dutch oven and didn't want to burn the sauce up too quickly from left over heat. Was that my mistake? We just moved into a new apartment with electronic burners, and I'm used to gas that gets hot really quickly.
I may try to make it again when I restock on bourbon, because I unfortunately used really good bourbon as a flex here. I'm thinking instead, I would consider roasting the loin in the oven, then finish the sauce as a gravy.
by [deleted]
2 Comments
What temp did you get the pork to? And I hope you were using tenderloin and not loin.
Misread at first as passed mothers ash,
Thought you were going a little bit cannibal in this recipe