Ingredients

• 1 ea pork tenderloin, silver skin removed
• 1 C dried figs, split lengthwise
• 1/2 C Bourbon, rye whiskey, or brandy
• 2.5 oz powdered gelatin
• 1 C low-sodium chicken stock
• 1/2 C cornstarch
• 1 ea shallot, minced
• 1 T whole grain mustard
• 1/2 C maple syrup
• 1 pinch cayenne pepper
• 2 T butter

Instructions

1. Place the figs and bourbon in a small bowl and set aside. Place the gelatin and chicken stock in another small bowl and set aside.
2. Season the pork, then dredge in the cornstarch. Sear the pork in a skillet until well browned on all sides. Remove from the skillet and set aside.
3. Saute the shallots in the skillet until fragrant, then remove the pan from the heat and add the bourbon-fig mixture. Wait for it to stop bubbling, then return to the heat and flame the bourbon. Whisk in the gelatin-stock mixture, mustard, maple syrup and cayenne pepper.
4. Return the pork to the skillet and cook, turning occasionally, until the the meat has reached the desired temperature. Remove the pork, add the butter to the skillet and boil over high heat until reduced to a thick, syrupy glaze.
5. Return the pork to the skillet to coat, remove from the skillet, allow to rest 4 minutes, then slice, plate and serve.

Source: www.seriouseats.com

Contributed by: Skip