Last night was inspired by SSE's dinner can be simple thread.
Pork tenderloin (inner, not backstrap) @ room temp, rubbed with Busters BBQ seasoning & left to get to know each other for an hour or 2, while I preformed other duties.
Smoking hot CI frypan, oven on 350* fan forced.
Scorch on all sides to seal, total of about 2 minutes & then whole pan into oven for 10 minutes.
Remove & let rest, tented under foil while doing rest.
Add cornstarch to pan & make light roux & cook out flour taste, add beef broth & stir to incorporate & let thicken. At this stage, I added a generous splash of Bourbon & finally a good knob of butter. While all this goodness was coming together, I opened a can of country baked beans & warmed.
Sliced the tenderloin on the bias, added juices to the bourbon butter sauce & combined, then added sliced pork to pan.
Plate & ate.
Satisfied 2 !
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
