Crusted Pork Tenderloins in Blackjack Bourbon Sauce

Ingredients:   2 tbsps cornstarch .   Pork Tenderloin. 1/4 c mixed peppercorns, lightly crushed . 4 large shallots, coarsely sliced . 1/4 c water . 2 tsps sliced fresh thyme . 2 tbsps vegetable oil . salt . 4 sprigs fresh thyme . 1 c bourbon . 2 large shredded carrots (I bought shredded carrots) . 6 garlic cloves, coarsely sliced . 1 tbsp tomato paste . salt . 1 tbsp cornstarch . 1 beef tenderloin (about 2 lbs) . 1 tsp sliced fresh oregano . 2 c chicken stock . 2 tsps mixed peppercorns . 2 c beef stock . Blackjack sauce

Serves 6

PREPARATION:

• Step #1 Blackjack Bourbon Sauce-.
• Step #2 shallots, garlic & carrots in a heavy saucepan over med-heat/flame stirring every once in awhile, about 20 mins.
• Step #3 Add bourbon, increase heat & boil until liquid is reduced to one-half, about 5 mins.
• Step #4 Mix in tomato paste, thyme & peppercorns.
• Step #5 Add both stocks.
• Step #6 Boil until liquid is reduced to 1 c or so.
• Step #7 (About 20 mins).
• Step #8 Strain through a sieve into a small pan.
• Step #9 Throw out the solids.
• Step #10 Combine the water & cornstarch in a small container & shake until mixd.
• Step #11 Pour into the sauce to slightly thicken.
• Step #12 Spice up with salt.
• Step #13 Preheat oven to 350 deg.
• Step #14 Mix peppercorns, cornstarch, thyme & oregano on a large plate.
• Step #15 Brush the tenderloin with 1 tbsp oil & roll this into the peppercorn mixture.
• Step #16 In a large ovenproof pan, brown the tenderloin in 1 tbsp oil.
• Step #17 Transfer skillet to oven & roast until a meat thermometer inserted into the center registers 130 degrees.
• Step #18 Check loin after 25-30 mins After cooking let the tenderloin rest 10 mins.
• Step #19 The temperature will come up several degrees.
• Step #20 140 degrees is medium.
• Step #21 Slice & pour some of that wonderful sauce over top.

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