Brandy Plum Pork Tenderloin Served On Buttermilk Corn Cakes
By: Jennifer
Published: Monday, October 1, 2012 - 8:38pm

Ingredients




Ingredients For Pork
2 tablespoons olive oil
1 cup onion
1 cup bell pepper
1 teaspoon fresh ginger
1/2 teaspoon sesame oil
1 pound pork tenderloin cut in 1/2" slices
2 ounces brandy
1/2 cup plum sauce (a Chinese style cooking and dipping sauce found in Asian grocery store or in Oriental section of regular market)
2 teaspoons fresh oregano or 1/2 teaspoon dried
2 teaspoons fresh sage or 1/2 teaspoon dried
1/2 tablespoon dark pomegranate balsamic vinegar
Ingredients For Buttermilk Corn Cakes
2 cups all purpose flour
1 cup self rising corn meal mix
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
2 large eggs
3/4 cup sugar
8 tablespoons (1 stick) unsalted butter, melted
6 ounces of Greek vanilla yogurt (I used Chobani)
2 tablespoons sour cream
1/2 cup buttermilk, shaken
1 to 2 tablespoons of butter and canola oil for frying cakes

Preparation

1 Directions For Pork Tenderloin 2 You need to scroll down and make the corn cakes before the pork OR you can make them 1 or 2 days before rather than doing it all in the same night. 3 Salt and pepper each side of the pork slices. 4 Heat oil in a deep 12 inch skillet or stir fry pan. 5 Add onions and peppers and cook for 2 to 3 minutes. 6 Add ginger and sesame oil. 7 Cook for another 6 or 7 minutes, until they are soft. 8 When you add the ginger, shove the peppers and onions to one side of the pan and place the pork slices into the skillet in a single layer. 9 Cook 3 to 4 minutes per side. 10 Pour in brandy and allow to evaporate for 2 or 3 minutes. 11 Add plum sauce and herbs. 12 Allow sauce to just heat through and herbs to blend with everything. 13 Then right before removing from heat, pour in balsamic vinegar. 14 Directions For Corn Cakes 15 This may seem a bit long and complicated for a corn muffin recipe but they're the most moist, tender, and flavorful ones I've ever tasted! You can transform your own corn muffin into a corn cake if you prefer. 16 Whisk flour, cornmeal, baking powder, baking soda, and salt in a medium bowl to combine; set aside. 17 Whisk eggs in second medium bowl until well combined and light colored, about 20 seconds. 18 Add sugar to egg. Whisk vigorously until thick and homogeneous, about 30 seconds 19 Add melted butter in 3 additions, whisking to combine after each. 20 Add half the sour cream and half the milk and whisk to combine. 21 Whisk in remaining sour cream and milk until combined. 22 Add wet ingredients to dry ingredients. 23 Mix gently with rubber spatula until batter is just combined and evenly moistened. Do not over mix. 24 Heat 1/2 tablespoon of butter and oil in a skillet on medium heat. 25 Add additional grease to pan as necessary. 26 Using a medium ice cream scoop or spoon, pour batter into pan to make approximately 2 inch cakes. 27 They don't have to be perfect. Just make them about the same size as the pork slices or slightly larger. 28 Cook each side until fluffy and golden brown. 29 Leftovers make scrumptious pancakes with melted butter and warm maple syrup! 30 You can also freeze them in freezer Ziploc bags for 1 to 2 months.

About

Sometimes a tablespoon worth of a drop adds that little uumph to a recipe that makes it just right! This Brandy Plum Pork Tenderloin is sweet, tender and full of flavor from the brandy and plum sauce. The finishing touch of dark pomegranite balsamic vinegar brings it all together for a flavorful main course! 
You might expect such a dish to be served over rice or pasta but cornbread is wonderful paired with pork and I imagined that the slices would fit so well on their own little individual corn cake beds.