Pork With Orange-Bourbon Sauce

1. 1

   Season the pork generously with salt and pepper.

2. 2

   Sprinkle with the thyme, patting firmly so it adheres to the meat.

3. 3

   In a large frying pan over med-high heat, melt 2 T butter.

4. 4

   Add the pork and cook, turning once, until browned on both sides and barely pink in the center, about 8 minutes total.

5. 5

   Transfer to a plate.

6. 6

   Add the onion to the pan and saute over medium heat until softened, about 4 minutes.

7. 7

   Add the orange juice and bourbon to the pan and cook, stirring to scrape up the browned bits on the pan bottom, about 1 minute.

8. 8

   Return the meat and any juices from the plate to the pan, cover, and cook until heated through, about 1 minute.

9. 9

   Transfer to a carving board and let rest briefly, about 2 minutes.

10. 10

    Arrange the pork and onion mixture on a platter or divide among dinner plates, spoon the sauce over the top, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.