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Pork With Orange-Bourbon Sauce

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“In ‘ Williams-Sonoma: Simple Suppers’”

Ingredients Nutrition


  1. Season the pork generously with salt and pepper.
  2. Sprinkle with the thyme, patting firmly so it adheres to the meat.
  3. In a large frying pan over med-high heat, melt 2 T butter.
  4. Add the pork and cook, turning once, until browned on both sides and barely pink in the center, about 8 minutes total.
  5. Transfer to a plate.
  6. Add the onion to the pan and sauté over medium heat until softened, about 4 minutes.
  7. Add the orange juice and bourbon to the pan and cook, stirring to scrape up the browned bits on the pan bottom, about 1 minute.
  8. Return the meat and any juices from the plate to the pan, cover, and cook until heated through, about 1 minute.
  9. Transfer to a carving board and let rest briefly, about 2 minutes.
  10. Arrange the pork and onion mixture on a platter or divide among dinner plates, spoon the sauce over the top, and serve.

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