Friday, March 12, 2010

Irish Pork with Red Cabbage

Irish Pork Tenderloin
1\2 c Irish whiskey
1\4 c brown sugar
2 T soy sauce
1\2 c water
1 T worcestershire sauce
1 1\2 pound whole pork tenderloin
2 T cooking oil

Mix together whiskey, brown sugar, soy sauce, water and worcestershire sauce to form marinade. Place pork tenderloin in large zip-top bag, pour marinade in bag with pork. Squeeze out air, seal and refrigerate overnight.

Preheat oven to 350°. In large oven-safe skillet, heat oil over medium high heat. Add pork (discard marinade) and sear on all sides approximately 3 minutes per side.

Transfer skillet with pork to preheated oven and bake pork until internal temperature reaches 160°. Remove pork from pan and let rest 10 minutes before slicing. Serve on a bed of braised cabbage with currant glaze and pan fried new potatoes. Serves 4.

Currant Glaze
6 oz currant jelly, black or red
1 c brandy
1 c chicken broth
2 t cornstarch, mixed with 1 T water

In small sauce pan, stir together jelly, brandy and chicken broth. Bring to boil, reduce heat and simmer until liquid reduces by two-thirds. Mix cornstarch and water and add to saucepan. Cook until thickened slightly.

Red Cabbage
1 pound bacon
4 cups red cabbage, shredded
1\2 c sugar
1\2 c applesider vinegar
salt and pepper to taste

In large skillet, cook bacon over medium heat until crisp. Remove bacon (reserve for another dish) and add shredded red cabbage. Cook 5 minutes, add sugar and toss to combine. Add vinegar and salt and pepper to taste toss to combine. Cook 5 to 6 minutes more.

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