Sometime back in 2001, a friend gave me a recipe called One-Pan Whiskey-Flavored Pork Chops. The recipe originated in Cooking Light magazine where (of course!) they suggest “fat free” and low calorie alternatives. You know that is not how I roll … so I have made my own simple changes to the dish. The most noticeable of which is the cut of meat I like to use when preparing this dish.
One-Pan Whiskey-Flavored Pork Tenderloin became my favorite “go to” dinner throughout the Fall and Winter of 2001/2002. I have made it countless times in the years since. I always serve One-Pan Whiskey-Flavored Pork Tenderloin with a heap of mashed potatoes and my favorite sautéed carrots recipe.
As a trio, these dishes taste just like Thanksgiving dinner – only without all the muss and fuss! My recipe varies from the Cooking Light version not only because I make it with pork tenderloin, but also because I like to double all the sauce ingredients. (Do not double the onions and mushrooms.) This will allow you to have plenty of “Thanksgiving” flavored gravy to smother mash potatoes with! Below, you’ll find the recipe measurements exactly how I do it – doubled and all.
1 and 1/3 cup sour cream
1 cup water
4 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried rubbed sage
1/2 teaspoon black pepper
2 pork tenderloins
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoon olive oil
1/2 cup chopped onion
1 (8-ounce) package presliced mushrooms
1/2 cup whiskey (I know it is officially a bourbon, but I like to use Maker’s Mark. I believe you should never, never-ever cook with a quality of alcohol that you wouldn’t like to sip!)
Preheat oven to 300 degrees and combine the first 6 ingredients in a small bowl.
Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add pork; sauté about 5 minutes or until golden brown. Remove pork from pan and set aside.
Add onion and mushrooms to pan; sauté for about 3 minutes until the onions are translucent. Carefully add whiskey to pan; cook for 1 minute or until liquid almost evaporates. Stir sour cream mixture into pan.
Return pork to pan; spoon sauce over pork.
Cover and bake at 300 degrees for 1 hour.
P.S. If you missed it earlier, I posted a cutie-patooti video of me preparing One-Pan Whiskey-Flavored Pork Tenderloin back in 2004 when I thought I’d enter to win “The Next Food Network Star” – check it out. No wonder I didn’t win – I burned myself with oil and couldn’t stop laughing about it! Oh well… maybe next time!