Asian Pork Tenderloin Fallom
Before you go getting all excited about what a "Fallom" is, I'll tell you that it the last name of the author of the recipe. Sounds like a cake or something.
Now, if we can move past your disappointment...
This was one of my first experiences cooking with alcohol. Of course I've made the odd recipe with beer here and there, but never much with liquor.
I trekked over to the Kroger liquor store in Hyde Park and bought a bottle of Brandy.
Here is a picture of it with some apricot preserves, also used in the recipe:
Before we get to the Brandy portion of this recipe, though, we need to get the meat into a marinade.
But I had to make due. Since I didn't have a clue what it tasted like, I couldn't use a substitute. BTW, oyster flavored sauce has the consistency of barbeque sauce mixed with maple syrup. I was afraid to smell it.
While the pork was marinading, I made these:
pot stickers. I cooked and ate a couple, then put the rest in the freezer for a later engagement.
After the pork marinated for a couple episodes (Time measured in episodes of Law & Order: SVU), I dredged the pork in white flour and cooked for a bit too long on each side.
Here is a picture of the mixture served over the pork. A combination of Brandy, apricot preserves, and shiitake mushrooms.
After it cooks a while, you add some heavy cream. Here is a picture of the finished product, just before plating. See how it looks a little burnt? Whoops....