-Ingredients:
1 cup dried figs
1/2 cup bourbon
1 teaspoon of powdered gelatin
1 cup of chicken stock
1 whole pork tenderloin
Salt and freshly ground black pepper
1/2 cup cornstarch
1 tablespoon vegetable oil
1 small shallot
1 tablespoon grain mustard
1/2 cup maple syrup
Cayenne pepper
2 tablespoons unsalted butter
Elaboration:
Place figs and bourbon in a small bowl. Sprinkle gelatin over chicken stock and set aside.
Season pork on all sides with salt and pepper. Dredge tenderloin in the cornstarch and cook the pork in oil at medium heat. Set aside.
Cook the shallots and add the bourbon and fig mixture. Allow it to stop bubbling. Tilt the pan toward the flame or use a kitchen lighter to carefully ignite the bourbon. Add chicken stock mixture, mustard, maple syrup, and cayenne pepper and whisk to combine.
Return pork to skillet and cook. Remove pork from skillet and set aside. Add butter to skillet and bring mixture to a boil over high heat. Cook until reduced to a thick, syrupy glaze, about 4 minutes. Return pork to skillet and turn to coat. Transfer to a cutting board, allow to rest 4 minutes, slice, and serve.
