In ‘ Williams-Sonoma: Simple Suppers’
My Private Note
Units: US | Metric
- 1Season the pork generously with salt and pepper.
- 2Sprinkle with the thyme, patting firmly so it adheres to the meat.
- 3In a large frying pan over med-high heat, melt 2 T butter.
- 4Add the pork and cook, turning once, until browned on both sides and barely pink in the center, about 8 minutes total.
- 5Transfer to a plate.
- 6Add the onion to the pan and sauté over medium heat until softened, about 4 minutes.
- 7Add the orange juice and bourbon to the pan and cook, stirring to scrape up the browned bits on the pan bottom, about 1 minute.
- 8Return the meat and any juices from the plate to the pan, cover, and cook until heated through, about 1 minute.
- 9Transfer to a carving board and let rest briefly, about 2 minutes.
- 10Arrange the pork and onion mixture on a platter or divide among dinner plates, spoon the sauce over the top, and serve.
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Nutritional Facts for Pork With Orange-Bourbon Sauce
Serving Size: 1 (56 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 113.7
- Calories from Fat 78
- Total Fat 8.7 g
- Saturated Fat 5.4 g
- Cholesterol 22.9 mg
- Sodium 2.2 mg
- Total Carbohydrate 3.9 g
- Dietary Fiber 0.4 g
- Sugars 2.4 g
- Protein 0.4 g
The following items or measurements are not included:
boneless pork cutlets