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Vanilla & Bourbon Marinated Pork with Pecan Gravy

 

This is a great dish for the holidays or entertaining. Serve with mashed potatoes or mashed sweet potatoes.

 

Vanilla & Bourbon Marinated Pork with Pecan Gravy

Serves: 6

1 vanilla bean — split & scraped (or 2 teaspoons vanilla extract)

1/2 teaspoon orange zest

1/2 teaspoon black pepper — cracked

1/2 cup brown sugar

1/2 cup cider vinegar

2 bay leaves

1 cup bourbon

6 each Topline Foods All Natural Pork Chops (bone-in or out)

OR

3 each Topline Foods All Natural Pork Tenderloins

For the Pecan Gravy:

1 cup chopped pecans

1/4 cup butter

1 cup chopped trinity (equal amounts onion, celery, green pepper, finely diced)

1/2 tablespoon chopped garlic

1/8 teaspoon cayenne pepper

3 tablespoons flour

1 cup pork marinating liquid

1 quart chicken stock

In a small saucepan, combine vanilla beans, orange zest, black pepper, brown sugar, cider vinegar and bay leaves and cook over medium heat until sugar is melted and flavors begin to meld, about 10 minutes. Remove from heat and add bourbon. Cool marinade completely before pouring over pork in a glass casserole or bowl, cover. Refrigerate for 4-12 hours, turning once.

Preheat oven to 450. Remove pork from marinade and pat dry. Transfer marinade to a saucepan and cook over medium high heat to reduce volume by 1/3. Reserve to use in PECAN GRAVY (recipe follows).

Sear pork in a pan on top of the stove, and roast uncovered at 450 degrees for about 10 minutes or until a thermometer reads 145 degrees. Let rest 5 minutes before slicing.

For the Pecan Gravy:

In a saucepan cook pecans in butter until you get a pleasant pecan aroma. Add trinity and cook for 2 minutes. Add garlic, cayenne pepper and cook for 2 minutes. Add flour, cook for 2 minutes. Add marinating liquid and chicken stock. Continue to cook until sauce has thickened enough to coat the back of a spoon. Season to taste with salt and pepper.

Recipe By: Emeril Lagasse


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