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Pork Tenderloin with Parsnip Puree and Bourbon Apple Sauce

Updated: Wednesday, April 23 2014, 10:23 AM CDT



Made by: John Kidd, Culinary Specialist, LLCC


Pork
Tenderloin with Parsnip Puree and Bourbon Apple Sauce



*       
1
# pork tenderloin



*       
1
pounds parsnips, peel and chopped



*       
1
russet potato, peeled and chopped



*       
1/2
cup heavy cream



*       
2
TBS butter



*       
2
apples, peeled and chopped



*       
Juice
of 1 lemon



*       
1
shallot, chopped



*       
2
TBS brown sugar



*       
1/4
cup bourbon



*       
1/4
tsp nutmeg



*       
Salt
and Pepper



Heat oven to
400 degrees. Season pork tenderloin with salt and pepper. Set aside.



Place parsnips
and potatoes into a saucepot and  cover
with water. Bring to a boil and cook until tender, about 15 - 20 minutes.  Drain well and puree in a food mill.



Mix in cream
and better and season with salt and pepper. Set aside covered to stay warm.



In meantime,
in a large saucepan, add 2 TBS olive oil and heat to medium.  Add shallots and apples and let cook about 5
minutes.  Add lemon juice, brown sugar,
bourbon and let cook down about 10 minutes. Season with salt and pepper and a
pinch of nutmeg.  Puree. 



Heat a saute
pan on high and add 1 TBS salad oil. Sear pork tenderloin on all sides to
brown, about 8-10 minutes total. Transfer to oven and let cook another 10-12
minutes, until medium. Let rest for5 minutes then slice on the bias. 



Serve with
parsnip puree and apple sauce.



Pork Tenderloin with Parsnip Puree and Bourbon Apple Sauce


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