Shelly's Recipe

PORK ON BEAM

Category: Pork

2 medium onions, chopped
6 shallots, chopped
4 Granny Smith apples, cored and sliced
1 quart chicken stock
1 1/2 cup Jim Beam Whiskey
10 sprigs fresh thyme, tied in string
2-3 lbs pork tenderloin trimmed of fat and pounded into medallions
1/2 cup olive oil
2 tbso butter

Saute onions and shallots in oil and 1 tbsp butter for 15-20 minutes over medium heat. Add sliced apples last 5 minutes then drain.

Boil next 3 ingredients and reduce by half.

Dredge pork in flour and degrease pan. Deglaze with whiskey off heat and add liquid, onion apple mixture and finish with butter. Fan medallions on plate and pour sauce over. Sere with rice or roasted potatoes.