Pork loin fillets
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Black pepper; ground | ||
| Molasses | ||
| Whiskey | ||
| Garlic | ||
| Pork Loin; cut into fillets | ||
| Black pepper; coarsely ground | ||
| Butter | ||
| Shallot; chopped | ||
| 2 | cups | Veal stock; reduced |
Directions
Mix first 4 ingredients together. Pour over fillets and marinate for 2 hours at room temp or over night in the fridge.
Press fillets in coarse pepper to coat both sides. Cook in heavy pan over medium heat until desired doneness ( 5 min on each side will be medium rare). Remove pork and allow fillets to rest. Deglaze pan with Jack Daniels ( be careful as pan may ignite ). Add veal stock and shallot to complete sauce.
NOTES : May use chicken stock instead of veal.
Recipe by: Great Chefs (discovery channel) Posted to MC-Recipe Digest V1 #1042 by "BNRead@..." <BNRead@...> on Jan 24, 1998