Brandy Plum Pork Tenderloin Served On Buttermilk Corn Cakes

Brandy Plum Pork Tenderloin Served On Buttermilk Corn Cakes


2 tablespoons olive oil
1 cup onions
1 cup bell pepper
1 teaspoon fresh ginger
1/2 teaspoon sesame oil
1 pound pork tenderloin (cut in 1/2" slices)
2 ounces brandy
1/2 cup plum sauce (a Chinese style cooking and dipping sauce found in Asian grocery store or in Oriental section of regular market)
2 teaspoons fresh oregano (or 1/2 teaspoon dried)
2 teaspoons fresh sage (or 1/2 teaspoon dried)
1/2 tablespoon pomegranate balsamic vinegar (dark)
2 cups all-purpose flour
1 cup cornmeal (self rising)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
2 large eggs
3/4 cup sugar
8 tablespoons unsalted butter (melted)
6 ounces vanilla yogurt (Greek, I used Chobani)
2 tablespoons sour cream
1/2 cup buttermilk (shaken)
2 tablespoons butter oil (for frying cakes)


1You need to scroll down and make the corn cakes before the pork OR you can make them 1 or 2 days before rather than doing it all in the same night.
2Salt and pepper each side of the pork slices.
3Heat oil in a deep 12 inch skillet or stir fry pan.
4Add onions and peppers and cook for 2 to 3 minutes.
5Add ginger and sesame oil.
6Cook for another 6 or 7 minutes, until they are soft.
7When you add the ginger, shove the peppers and onions to one side of the pan and place the pork slices into the skillet in a single layer.
8Cook 3 to 4 minutes per side.
9Pour in brandy and allow to evaporate for 2 or 3 minutes.
10Add plum sauce and herbs.
11Allow sauce to just heat through and herbs to blend with everything.
12Then right before removing from heat, pour in balsamic vinegar.
13Directions For Corn Cakes
14This may seem a bit long and complicated for a corn muffin recipe but they're the most moist, tender, and flavorful ones I've ever tasted! You can transform your own corn muffin into a corn cake if you prefer.
15Whisk flour, cornmeal, baking powder, baking soda, and salt in a medium bowl to combine; set aside.
16Whisk eggs in second medium bowl until well combined and light colored, about 20 seconds.
17Add sugar to egg. Whisk vigorously until thick and homogeneous, about 30 seconds
18Add melted butter in 3 additions, whisking to combine after each.
19Add half the sour cream and half the milk and whisk to combine.
20Whisk in remaining sour cream and milk until combined.
21Add wet ingredients to dry ingredients.
22Mix gently with rubber spatula until batter is just combined and evenly moistened. Do not over mix.
23Heat 1/2 tablespoon of butter and oil in a skillet on medium heat.
24Add additional grease to pan as necessary.
25Using a medium ice cream scoop or spoon, pour batter into pan to make approximately 2 inch cakes.
26They don't have to be perfect. Just make them about the same size as the pork slices or slightly larger.
27Cook each side until fluffy and golden brown.
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NutritionView more



Calories1180Calories from Fat440
Total Fat49g75%
Saturated Fat23g115%
Trans Fat
Calories from Fat440
Total Carbohydrate136g45%
Dietary Fiber7g28%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.