Pork Tenderloin With Figs

1. Soak Figs and Bloom Gelatin

Place the dried figs in a small bowl and pour the bourbon over them, letting them soak and plump up. In another small bowl, sprinkle the powdered gelatin over the chicken stock and set it aside to bloom.

2. Season and Dredge Pork

Season the pork tenderloin generously with kosher salt and freshly ground black pepper. Spread the cornstarch on a plate and dredge the seasoned pork in it to coat evenly.

3. Sear Pork

Heat the vegetable oil in a 10-inch stainless steel skillet over medium-high heat. When the oil is shimmering, add the pork tenderloin. Sear the pork, turning occasionally, until it is well browned on all sides, about 8 minutes.

4. Cook Shallots and Flambé

Once the pork is browned, add the minced shallot to the skillet and cook until fragrant. Pour in the bourbon-fig mixture and carefully ignite it to flambé. Let the flames die out.

5. Make Sauce

Add the gelatin-infused chicken stock, whole grain mustard, maple syrup, and a pinch of cayenne pepper to the skillet. Whisk everything together until well combined.

6. Simmer Pork

Reduce the heat to medium and return the pork tenderloin to the skillet. Let it simmer gently, turning occasionally, for 6 to 10 minutes. Check the internal temperature of the pork; it should read 130-135°F for medium rare or 140-145°F for medium well.

7. Rest Pork

Remove the pork from the skillet and set it aside to rest for about 4 minutes.

8. Thicken Sauce

Increase the heat under the skillet to high and add the unsalted butter. Let the sauce boil and reduce for about 4 minutes, until it thickens slightly.

9. Serve

Slice the rested pork tenderloin and arrange it on a serving platter. Generously spoon the fig and bourbon sauce over the top. Serve immediately.