| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
4 |
Servings |
INGREDIENTS
|
|
Black pepper; ground |
|
|
Molasses |
|
|
Whiskey |
|
|
Garlic |
|
|
Pork Loin; cut into fillets |
|
|
Black pepper; coarsely ground |
|
|
Butter |
|
|
Shallot; chopped |
| 2 |
c |
Veal stock; reduced |
INSTRUCTIONS
Mix first 4 ingredients together. Pour over fillets and marinate for 2
hours at room temp or over night in the fridge.
Press fillets in coarse pepper to coat both sides. Cook in heavy pan over
medium heat until desired doneness ( 5 min on each side will be medium
rare). Remove pork and allow fillets to rest. Deglaze pan with Jack Daniels
( be careful as pan may ignite ). Add veal stock and shallot to complete
sauce.
NOTES : May use chicken stock instead of veal.
Recipe by: Great Chefs (discovery channel)
Posted to MC-Recipe Digest V1 #1042 by "BNRead@Worldnet.att.net"
<BNRead@worldnet.att.net> on Jan 24, 1998
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