Holiday Pork Tenderloin with Orange-Bourbon Cream Sauce

(1st place 2004)
Ken Cox

  • 2 pork tenderloins, about 1 lb. each
  • 2 tbsp. olive oil
  • 1 tbsp. finely chopped fresh sage
  • 2 cloves minced garlic
  • 2 tsp. finely grated orange peel
  • 2 tsp. finely chopped fresh thyme
  • ½ tsp. salt
  • ½ tsp. freshly ground black pepper
  • ¼ cup water
Orange-Bourbon Cream Sauce
  • ½ cup Reduced-sodium chicken broth, divided
  • 2 tsp. Flour
  • ½ cup orange juice
  • ½ cup Evan Williams Bourbon
  • ½ cup Heavy cream
  • 1 tbsp. Honey
  • ¼ freshly ground black pepper
In skillet or roasting pan, heat oil, then lightly brown tenderloins. Heat oven to 350 degrees. Spray a shallow roasting pan with vegetable cooking spray. On a cutting board, combine sage, garlic, orange peel, thyme, salt and pepper. Mince mixture with a sharp knife, then use side of knife to make a paste. Rub paste over surface of pork tenderloin. Place pork in pan and pour in water. Roast 40 minutes, or until meat thermometer registers 160 degrees. Transfer pork to cutting board, cover loosely and let stand.

In 2 tbsp. chicken broth, whisk flour until dissolved. In saucepan, bring steaming broth to boil over medium-high heat. Stir in flour mixture and remaining ingredients. Boil, stirring frequently, until sauce reduces by half.

Slice pork and serve with sauce.