Irish Whiskey Pork Loin, Sautéed Mushrooms and
Butternut Squash Purée
Created
by Michael Collins Irish Whiskey
Serves:
4
Ingredients:
4-6 ounces Pork Loin (cut 1 inch thick)
TT Salt and Pepper
1 tbls. Olive Oil
1 cup Sweet Onion, (chopped_
16 ounces Mushrooms, (sliced)
1/2 cup Michael Collins Irish Whiskey (Blend)
2 Lbs Butternut Squash, (peeled and cut in cubes)
1 tbls. butter
TT Salt and Pepper
Garnish:
Sage Bouquet
Pork Loin
Procedures:
1. Season
the pork loin pieces and baste with olive oil. On medium-high
heat in a skillet sauté the pork loin for 5 minutes.
2.
Remove from the pan. Add olive oil, if it's necessary,
sauté the onion and the mushrooms until lightly
golden. Add the pork loin pieces into the pan then carefully
pour Michael Collins Irish Whiskey. Be careful with the
flames.
3.
Turn the pork loin and stir mushrooms. Cook slowly until
the liquid simmers; make sure you keep juice to pour over
the meat. Set aside.
Butternut
Squash Purée:
Procedures:
1. In a large pan boil salted water. Add
the butternut squash cubes and boil until tender.
2.
Strain the butternut squash and puree with a food mill.
3.
Season and add butter. Stir until the butter is mixed.
Plating:
In a plate arrange the butternut squash puree, place the
pork loin piece on top then add the mushrooms over the
meat, and drizzle Michael Collins Irish Whiskey reduction.
Season and garnish with a sage bouquet.
More
Michael Collins Recipes:
Gorgonzola
Stuffed Figs
Honeysuckle
Irish
Whiskey Pork Loin, Sautéed Mushrooms and Butternut
Squash Purée
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