Bit of bourbon enhances flavor of pork


December 06, 2006|By Bill Daley

Yes, the bourbon surely helps, but the maraschino cherry is what gives the classic Manhattan cocktail a signature glow. Replicate that flavor, if not the mood, by cooking with bourbon. Don't worry, the alcohol burns off.

Cherry juice, mixed with pomegranate, provides a fresh zip and color to this quick saute of boneless pork tenderloin finished with a shot of bourbon.

Bill Daley writes for the Chicago Tribune, which provided the recipe analysis.

Pork Manhattan

Serves 4 -- Total time: 26 minutes

4 thin (5 ounces each) boneless pork chops

1/4 teaspoon salt

freshly ground pepper

2 tablespoons oil

1/4 cup bourbon

1/3 cup cherry-pomegranate juice or pomegranate juice

1/4 cup whipping cream

Season the pork chops on both sides with the salt and pepper to taste. Heat oil in a large skillet over medium-high heat; add chops. Cook, turning once, until browned on each side and cooked through, about 4 minutes each side. Transfer chops to a plate; keep warm.

Add bourbon to the skillet; stir to scrape up browned bits. Cook until bourbon has almost boiled away, about 2 minutes. Add the cherry-pomegranate juice. Cook, stirring often, until the juice has become a thick, syrupy liquid, about 8 minutes.

Stir in the whipping cream; cook to reduce slightly, about 2 minutes. Return chops and any accumulated juices to the skillet; simmer to blend flavors, 1 minute.

Per serving: 319 calories, 24 grams fat, 8 grams saturated fat, 93 milligrams cholesterol, 3 grams carbohydrate, 22 grams protein, 208 milligrams sodium, 0 grams fiber

Menu suggestion

Avocado halves stuffed with shrimp salad

Pork Manhattan

Steamed rice

Green beans

Chocolate truffles

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.