Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1.5 pounds pork tenderloin into 1-inch thick medallions, then season evenly with 1 teaspoon salt and 0.5 teaspoon black pepper.

2. 2

   Mince 6 cloves black garlic finely and combine in a small saucepan with 0.25 cup maple syrup, 0.25 cup bourbon, and 1 tablespoon apple cider vinegar, bringing the mixture to a simmer.

3. 3

   Whisk 1 tablespoon cornstarch with 2 tablespoons cold water in a small bowl, then slowly add the slurry to the simmering black garlic glaze, stirring until thickened, then set aside.

4. 4

   Heat 4 tablespoons vegetable oil in a large heavy-bottomed pan or wok over high heat until shimmering, then carefully add half of the seasoned pork medallions, ensuring not to overcrowd the pan.

5. 5

   Flash-fry the pork medallions for 1.5 to 2 minutes per side until golden brown and cooked through, then remove and set aside on a plate; repeat with the remaining pork medallions.

6. 6

   While the pork cooks, peel and cut 2 large sweet potatoes into 1-inch cubes, boil them until fork-tender, then drain and mash with 0.25 cup unsalted butter and 0.25 cup milk until smooth.

7. 7

   Return all the cooked pork medallions to the pan, pour the prepared black garlic bourbon glaze over them, and toss to coat evenly for about 30 seconds over medium heat.

8. 8

   Serve the Flash-Fried Bourbon Black Garlic Pork Medallions immediately with a side of the warm sweet potato mash.