Yes, the bourbon surely helps, but the maraschino cherry is what gives the classic Manhattan cocktail a signature glow. Replicate that flavor, if not the mood, by cooking with bourbon. Don't worry, the alcohol burns off.
Cherry juice, mixed with pomegranate, provides a fresh zip and color to this quick saute of boneless pork tenderloin finished with a shot of bourbon.
Pork Manhattan
4 thin (5 ounces each) boneless pork chops
1/4 teaspoon salt
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Freshly ground pepper
2 tablespoons oil
1/4 cup bourbon
1/3 cup cherry-pomegranate juice or pomegranate juice
1/4 cup whipping cream
Season the pork chops on both sides with the salt and pepper to taste. Heat oil in large skillet over medium-high heat; add chops. Cook, turning once, until browned on each side and cooked through, about 4 minutes each side. Transfer chops to a plate; keep warm.
Add bourbon to the skillet; stir to scrape up browned bits. Cook until bourbon has almost boiled away, about 2 minutes. Add the cherry-pomegranate juice; cook, stirring often, until the juice has become a thick syrupy liquid, about 8 minutes. Stir in the cream; cook to reduce slightly, about 2 minutes. Return chops and any accumulated juices to the skillet; simmer to blend flavors, 1 minute.
Preparation time: 5 minutes.
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Cooking time: 21 minutes.
Yield: 4 servings.
Nutrition information per serving: 319 calories, 68 percent of calories from fat, 24 grams fat, 8 grams saturated fat, 93 milligrams cholesterol, 3 grams carbohydrates, 22 grams protein, 208 milligrams sodium, 0 grams fiber.
