Whistlepig Distillery Dinner Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Pat pork tenderloins dry with paper towels. Season all over with 1 tbs salt and 1 tsp black pepper.

Sear

Heat 2 tbs olive oil in a large ovenproof skillet over medium-high heat until shimmering. Add pork tenderloins and sear 2-3 minutes per side until browned all over. Add 1 tbs unsalted butter and spoon over meat for 30 seconds. Transfer skillet to the oven and roast for 10-12 minutes, or until internal temperature reaches 140°F (60°C) for medium-rare to medium. Remove pork to a cutting board to rest tented with foil for 8–10 minutes.

Make glaze

While pork roasts, wipe the skillet of excess fat, then return to medium heat on stovetop. Add the finely minced shallot and sauté 1–2 minutes until softened. Add 1 tbs WhistlePig rye whiskey to deglaze the pan, scraping browned bits. Allow alcohol to reduce for 30 seconds, then add 1 tbs pure maple syrup, 1 tbs light brown sugar, 1 tsp apple cider vinegar, 1 cup chicken or pork stock and 1 tbs fresh thyme leaves. Bring to a gentle simmer and reduce for 6–8 minutes until slightly thickened.

Finish glaze

Whisk 1 tsp cornstarch with 1 tsp water to make a slurry. Stir slurry into the simmering glaze and cook 1 minute until glossy and coats the back of a spoon. Taste and adjust seasoning with a pinch of salt and pepper as needed. Remove from heat.

Slice and coat

Slice rested pork into 1/2-inch medallions. Arrange on a platter and spoon warm maple-bourbon glaze over the slices. Sprinkle with toasted pecans and chopped parsley for garnish and a light sprinkle of flaky sea salt.

Place sweet potato cubes in a large pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until very tender, about 12–15 minutes. Drain well and return to the pot.

While still hot, add 3 tbs unsalted butter and 1 cup milk. Mash using a potato masher or hand mixer until smooth and creamy. Stir in 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Keep warm until serving.

In a large skillet over medium heat, cook 4 slices of thinly sliced bacon until crisp, about 6–8 minutes. Transfer bacon to a paper towel-lined plate and reserve 1 tbs bacon fat in the skillet (add 1 tbs olive oil if needed).

Add halved brussels sprouts cut-side down to the hot skillet and cook without moving 4–5 minutes until deeply browned. Stir and continue cooking 3–4 minutes until tender-crisp.

Add diced apple to the skillet and sauté 1–2 minutes just to warm through. Crumble the reserved bacon back into the pan. Stir in 1 tsp apple cider vinegar and 1 tsp maple syrup to deglaze and glaze the sprouts. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook 30 seconds more, then remove from heat.

Divide smoked sweet potato mash among plates. Arrange 4–5 pork medallions per plate alongside the mash. Spoon additional glaze over pork if desired. Add a portion of the brussels sprouts and apple mixture to each plate.

Garnish each plate with remaining chopped parsley, a sprinkle of toasted pecans over the pork and a light pinch of flaky sea salt. Serve immediately with optional extra WhistlePig rye on the side for sipping.