Apple Bourbon Glazed Pork Tenderloin

Join Culinary Director Deb Traylor and Tucker Creveling, Chef de Cuisine at The Cache as they share a delicious step-by-step recipe for Apple Bourbon Glazed Pork Tenderloin accompanied by a salad of Apples, Fennel, Arugula and Toasted Farro.  Perfect for autumn entertaining, this recipe is sooooo good!

Apple Bourbon Glazed Pork Tenderloin
with Toasted Farro, Apple, Fennel and Arugula Salad

Apple Bourbon Glaze

  • 16 ounces apple juice
  • 1 cup bourbon
  • 1/4 cup brown sugar
  • 2 Tbsp. apple cider vinegar
  • 1/8 tsp. vanilla
  • 1 star anise
  • 1/2 cinnamon stick
  • pinch of allspice berries
  • pinch of whole cloves
  • 1 sprig thyme
  • 1 bay leaf

Add all ingredients to a large pot and bring to a simmer. Reduce liquid down to a medium syrup. Strain out the aromatics and return to a skillet and keep warm until ready to use.

Farro

Heat 2 Tbsp. oil in a saucepan over medium heat and toast 1 cup pearled farro until it has a nutty aroma. Cover with 4 cups of water and bring to a simmer, add 1 Tbsp. salt and continue to simmer the farro until tender (depending on what brand you use it can take from 20 minutes to an hour). Drain farro and rinse under cold water. Set aside until ready to serve.

Pork Tenderloin

  • 1 (2-pound) pork tenderloin
  • salt and pepper
  • 2 Tbsp. oil

Preheat the oven to 400 degrees. Season your pork tenderloin with salt and black pepper on all sides.

Heat oil in a cast iron or other heavy bottom skillet over medium-high heat. Sear the pork on one side until golden brown. Flip pork in the pan and place the pan with the pork in the oven and baker until a thermometer inserted into the center of the tenderloin reads 120 degrees (about 7- 10 minutes depending on size). While the pork is cooking in the oven bring the glaze up to a simmer. Once the pork is done, pull the pork out of the oven and transfer to the pan with the glaze. Turn the pork in the glaze a few times over the course of a few minutes, and set aside to rest on a rack for about 5 minutes. A thermometer inserted into the center of the pork tenderloin should read 145 degrees, or a perfect medium. If it is still underdone, return the pork to the glaze for a few more minutes to increase its internal temperature.

Apple Salad

While the pork is resting, prepare your salad. Slice one apple and one bulb of fennel (core removed) as thin as possible. Whisk together 1/3 cup olive oil, 4 Tbsp. fresh squeezed lemon juice and 1 Tbsp. whole grain mustard. Add sliced apple, fennel, 1 cup of the farro and 8-10 ounces arugula. Season to taste with salt and pepper

Sauce

Cube ½ pound of butter.  Combine ¼ cup of the apple-bourbon glaze and 1 Tbsp. whole grain mustard and bring it to a simmer in a small saucepan. Once simmering, turn the heat to low, and slowly add the butter to the glaze using a whisk. It is important to add the butter one cube at a time to ensure a good emulsification. Once all of the butter is emulsified into the sauce, turn off the heat and season to taste with salt and a little lemon juice.

To finish the dish, slice the pork and place desired quantity on a dinner plate, sauce the pork, and place the farro salad over the top and garnish with a few edible flowers, if desired. Then enjoy!