You will never hear us say the word “no” when it comes to bacon. We’re still drooling over our Maple Bacon Onion Jam and Maple Bacon Aioli products from last summer, as well as our Boozy Bacon Barbecue Sauce from the January launch.
And what goes best with bacon? Bourbon, of course. We think it’s the perfect compliment to our Maple Bacon Onion Jam in this pan sauce for pork medallions. Notes of smoky bacon, apple, onion, shallot and maple syrup in the jam are highlighted with the hefty splash of bourbon, used to deglaze the pan of it’s fond (the culinary term for those roasted bits of meat that remain on the pan after it’s removed). Ready to change your dinner plans yet?
We serve this dish with Maple Bacon and Onion Mashed Potatoes, our favorite mashed potato recipe with a little jam mixed in – because like we said, there is never too much bacon. If you prefer plain, leave out the Maple Bacon Onion Jam and just stick to cream, butter and milk.
Maple Bacon and Onion Pork Medallions
- 2 pounds pork tenderloin, trimmed of fat and silver skin
- 3 Tablespoons light olive oil
- Salt and pepper
- 1/4 cup Bourbon
- 6 Tablespoons Stonewall Kitchen Maple Bacon Onion Jam
- 1/2 cup beef or chicken stock
- 2 Tablespoons butter
- Cut pork into 1-inch thick rounds. Pound into 1/2-inch thick medallions.
- Heat oil in a deep sided, heavy skillet over medium heat. When the oil begins to shimmer, but not smoke, add the pork in small batches making sure to not overcrowd the pan. Season with salt and pepper. Cook 3-4 minutes or until pork begins to brown. Turn each medallion over and continue to cook until golden brown on both sides. Remove pork to a serving dish and cover with foil to keep warm until all of the pork is cooked. Drain any excess fat from the pan.
- Turn the flame off (if using a gas stove). Add the Bourbon to deglaze the pan, stirring until all brown bites are dissolved from the bottom of the pan. Turn flame back on and add the Maple Bacon Onion Jam and stock. Bring sauce to a simmer and cook until slightly thick. Add butter and stir until melted and incorporated into the sauce.
- Return pork to pan and cook 1-2 minutes. Serve immediately, spooning sauce over pork medallions.
Maple Bacon and Onion Mashed Potatoes
- 2 1/2 pounds Yukon golden potatoes, peeled, cut into equal size large chunks
- 1/2 cup light cream
- 1/2 – 3/4 cup whole milk
- 6 Tablespoons butter
- 3 Tablespoons Stonewall Kitchen Maple Bacon Onion Jam
- 1 Tablespoon chives, chopped
- 1 teaspoon salt
- Pepper, to taste
- Place potatoes into a large pot of cold, well salted water. Bring to a boil, reduce the heat and simmer for 15-20 minutes. Potatoes are done when a fork or knife easily slips into the center.
- While the potatoes are cooking, heat the cream, milk and butter in small saucepan over low heat until the butter melts. Add the Maple Bacon Onion Jam and stir until melted. Add the chives and salt.
- Drain potatoes in a colander. Return potatoes to the pot. Turn the heat back on to low and stir the potatoes to dry them. Turn the burner off and mash the potatoes. Add the heated cream mixture and salt and pepper to taste. Serve immediately.
*For cheesy potatoes, add 3/4 cup shredded cheddar cheese.