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Instructions |
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Preheat oven to 350 degrees.
Combine the corn bread crumbs, garlic, shallot, rosemary, thyme and 1 tablespoon of the olive oil in a small bowl. Season to taste with salt and pepper.
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Season the pork loin with salt and pepper to taste. Heat the remaining olive oil in an ovenproof skillet over medium-high heat. Gently lay the pork in the skillet when the oil is hot. Sear all sides of the tenderloins until brown.
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Remove the skillet from heat and allow meat to cool. Spread a thin layer of mustard over the pork. Coat the pork loins with the corn bread mixture. Place the skillet in the oven and cook at 350 degrees for 20-30 minutes per pound. Remove the pork from the skillet and keep warm.
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Return the skillet to the stovetop and add country ham and onion. Cook until the onion is golden to dark brown. Deglaze the skillet with the bourbon and add the chicken stock Reduce the mixture to a sauce consistency and fold in the butter. Adjust the seasoning with the salt and pepper. Pour the sauce over the pork and serve.
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Originally Submitted
6/14/2011
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