Roasted Pork Medallions With Four Roses Bourbon Cherry Sauce and Applewood Bacon Polenta Cake

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Recipe intro

This recipe for roasted pork medallions with Four Roses Bourbon cherry sauce and applewood bacon polenta cake is a delightful combination of flavors and textures. Tender and juicy pork medallions are roasted to perfection and served with a rich and tangy bourbon-infused cherry sauce. The accompanying applewood bacon polenta cake adds a smoky and savory element to the dish. This recipe is perfect for special occasions or when you want to impress your guests with a gourmet meal.

Keywords: roasted pork, Four Roses Bourbon, cherry sauce, applewood bacon, polenta cake.

Roasted pork medallions with four roses bourbon cherry sauce and applewood bacon polenta cake recipe details

Roasted pork medallions with four roses bourbon cherry sauce and applewood bacon polenta cake recipe, recipe Rating: 4.8
Number of votes:174

For a taste-tempting treat that is as unique as it is delicious, sink your teeth into a hearty dinner that includes Roasted Pork Medallions with Four Roses Bourbon Cherry Sauce, served with Applewood Bacon Polenta Cake. Part of the Southern Gaming Casino Cook-off presented by Four Roses Bourbon.
Ready in: 2 hours

Ingredients

Serves: 4

• Four Roses(R) Cherry Sauce:
• 1 tablespoon unsalted butter
• 1/2 cup minced red onion
• 1/2 tablespoon minced garlic
• 3/4 cup Four Roses(R) bourbon
• 1/2 cup dried cherries
• 1/4 cup honey
• 2 tablespoons balsamic vinegar
• 1 tablespoon brown sugar
• 1/4 cup pork stock
• 1 tablespoon chilled unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Roasted Pork Medallions:
• 2 cups brine honey
• 2 cups water
• 1/2 cup Four Roses(R) bourbon
• 2 tablespoons kosher salt
• 1 tablespoon pepper
• 2 bay leaves
• 2 tablespoons chopped garlic
• 1/2 cup minced red onion
• 1 trimmed pork tenderloin
• Bacon Polenta:
• 4 cups pork stock
• 1/2 cup fresh sage
• 2 tablespoons butter
• 1 cup diced onion
• 2 cups diced bacon
• 1 cup polenta
• 1/2 cup grated Parmesan

Preparation method

Prep: 1 hour | Cook: 1 hour

1. For the Four Roses(R) Cherry Sauce: Rehydrate cherries in Four Roses(R) bourbon. Saute onion and garlic in butter, add hydrated cherries and Four Roses(R) bourbon, and stir in honey, vinegar, and brown sugar. Blend sauce and press through a chinois into a clean pan.
2. Add pork stock and reduce by one half. Remove from heat and whisk in chilled butter. Season to taste.
3. For Roasted Pork Medallions: Dissolve honey in water and add remaining ingredients. Place pork in zip bag and pour in brine. Refrigerate 24 to 48 hours.
4. Remove from brine and dry. Sear all sides in a hot skillet and finish in a 400 degree oven.
5. For Bacon Polenta: Heat pork stock and add sage leaves. Simmer for 5 minutes and let drain. Saute bacon and onion in butter. Season with salt and pepper; add to pork stock and bring to a boil.
6. Whisk in polenta and stir until it starts to thicken. Remove from heat and whisk in cheese. Spread 1/2-inch thick onto greased sheet pan. Chill.
7. Cut set polenta into serving pieces. Lightly coat with cooking spray and place on hot grill. Once grill marks are obtained, turned one-quarter to form cross-hatch pattern.