Tasting Series S2E6 - Whisky Glazed Pork
Whisky Tasting with Junction 56
All of Junction 56's spirits start with 100% Ontario-grown grains. The corn for their moonshine and wheat for their vodka and gin come from the owner Mike Heisz's cousin’s farm. They mill all of their grain on-site so they know exactly what is going into their products. Their goal is to remain locally focused, partnering with nearby businesses to source the additional ingredients used in their handcrafted flavoured liqueurs.
The recipe + Cooking Demonstration
Ingredients
1 piece (approx. 400gm) Pork Tenderloin
Salt and Pepper to taste
2 tbsp (30 ml) brown sugar
2 oz (60 ml) Junction 56 Whisky
2 medium-sized yellow-fleshed potatoes. Thinly sliced.
2 tbsp butter. (1 tbsp melted)
2 green onions, sliced.
1/2 cup (125 ml) grated 5 brothers smoked gouda cheese.
2 tbsp extra virgin olive oil
2 shallots, peeled, sliced.
3/4 cup (175 ml) Chicken Stock.
½ bunch asparagus, stems trimmed.
2 sprigs of pea shoots
Start Here
Wash and dry all produce. Preheat oven to 375°F
What you’ll need
Large bowl, large cast-iron skillet, small cast iron pan (or medium skillet), sheet of foil, oven proof dish, knife, plate
RECIPE
1. Combine half the whisky with the brown sugar. Season the Pork tenderloin with salt and pepper and half the sugar, whisky glaze mixture.
2. In a large bowl combine the sliced potatoes, the melted butter, salt and pepper.
3. Heat 1 tbsp (15 ml) of the olive oil in a small cast iron pan (or medium skillet) over medium-high heat. Layer 1/3 of the sliced potatoes in an even layer on the bottom of the pan. Sprinkle over half each of the cheese and green onions. Layer over 1/3 more of the sliced potatoes in an even layer. Press gently. Repeat with remaining cheese and top with the remaining potatoes.
4. Place over a sheet of foil over the top and place an oven proof dish on top to weigh it down a touch. Place in a pre heated oven until a knife inserted into the middle goes in with little resistance, and the bottom is golden brown in colour, about 30 minutes.
5. Remove from the oven and carefully run a knife around the edges to release. place a plate on top and invert the pan to release the potato galette. Set aside.
6. In a large cast-iron skillet over medium-high heat add remaining oil. Sear the pork tenderloin on all sides and place in the pre-heated oven until pork is just done through, about 12 minutes. For the last 5 minutes add the asparagus to the pan with the pork to roast. Alternatively, you can grill the asparagus separately. Transfer the pork, and asparagus to a plate to stay warm.
7. Place the pan over medium heat. Add the sliced shallots and fry until tender. Deglaze with the whisky. Be careful as it may catch fire if over a full flame. Once it reduces by 2/3rds add the remaining brown sugar and whisky mixture and the stock. Bring to a boil and reduce by half. Add the remaining butter until fully incorporated. Check seasoning.
8. To serve, slice the pork into 6 even slices on a bias. Cut the potato galette in half. Place the galette on one side of each two plates. Divide the asparagus between the two plates and then place three pieces of the pork on each plate. Spoon the sauce over the pork of each plate. Top with the pea shoots and serve.
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