Flambé Pork Tenderloin
24 ozpork tenderloin medallions
1 cupolive oil
2 tspground cumin
1 tspdried oregano leaves
1 Tbspgarlic powder
1 Tbspkosher salt
1 cupaged rum
3 cupsheavy cream
How to Make Flambé Pork Tenderloin
- Place pork medallions in a large dish. Whisk together the olive oil, cumin, oregano and garlic until well blended. Pour the mixture over pork medallions, toss to coat pork on all sides, and marinate for 20 minutes.
- Remove the pork from the marinade. Discard the marinade. Season pork with salt, and sauté in a large skillet over medium heat about 5 to 6 minutes each side or until evenly browned on both sides. (Cooking time will depend on thickness of pork, and thicker medallions will require longer cooking time, even up to 10 minutes per side.)
- Flambé it with the rum. (To do this, add rum to skillet and VERY CAREFULLY touch the liquor with a lit match. Use caution, because the flame can suddenly "erupt" in all directions, and you'll want to avoid burns by keeping your distance for several seconds once you achieve the flambé.) Let the flame burn and eventually die down after a few seconds. Once the flame dies down, stir the rum for about 1 minute so the alcohol is fully incorporated into the pan drippings.
- Reduce the heat to medium-low, and stir the heavy cream into the sauce, and let it cook for 7 to 8 minutes, stirring frequently.
- Arrange pork medallions on 4 individual serving plates. Spoon the creamy rum-infused pan sauce over each serving, and serve immediately while still hot.