Easy pan-roasted pork tenderloin with bourbon-soaked figs from Serious Eats by J. Kenji López-Alt

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Notes about this recipe

  • wkhull on December 19, 2023

    Pork was perfectly cooked with this method. I had a much larger cut than the recommended 1# and it came out great using a meat thermometer. When making next time, I'll chop the figs a bit before soaking.

  • vickster on February 11, 2018

    This is a good recipe, but it didn't knock my socks off. It may have been the bourbon flavor. I may try with brandy next time. I did make some changes - I had some nice pork shoulder steaks so used them instead of tenderloin. My favorite thing was using the trick of adding gelatin to the chicken broth. This easily adds a subtle thickness to the sauce.

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