Ingredients:
Pork
 | 6 Cups of Apple Cider |
| 1/2 Cup Bourbon |
| 1/2 Cup Brown Sugar |
| 2 Sprigs Rosemary |
| 2 Tbs Whole Black Peppercorns |
| 2 Tbs Salt |
| 4-5 Lb Boneless Pork Loin |
| 2 Tbs Flour |
| 2 Tbs Oil |
Bread Pudding
| 1/2 Lb Unsalted Butter, divided |
| 1 1/2 Loaves Rustic Bread, crusts removed |
| 2 1/4 Sups milk |
| 4 Large Eggs |
| 1 1/2 Tsp Salt |
| 2 Dashes Tabasco sauce |
| 12 Oz Fontina Cheese, grated |
| 6 Oz Goat Cheese, crumbled |
| 6 Oz Parmesan Cheese, grated. |
Sauce
| 1/2 Cup Shallots, sliced thin |
| 1/4 Cup Red Wine Vinegar |
| 1/2 Cup Brown Sugar |
| 1/2 Cup Red Wine |
| 2 Cups of Veal or Beef Stock |
| 2 Black Plums, seeded and sliced thin |
| 2 Tbs Chambord (Liqueur) |
| 1 Tbs Unsalted Butter |
| Salt & Pepper to taste |
Prepares 8 servings
Preparation/Cook time: Unknown
Pork
| Mix the cider, bourbon, sugar, rosemary, salt and pepper together. |
| Place the Pork Loin in a glass bowl or large Ziplock bag along with the marinade mix, and refrigerate for 24 hours. |
| Remove the pork from the marinade, pat dry and lightly dust with flour. |
| Heat 2 Tbs oil a a large saute pan, and sear the loin until well browned on all sides. |
| Put roast on rack in a large roasting pan, and roast in a pre-heated 350 degree oven for about 1 hour. (145 degrees in the center). |
| Let rest for 15 minutes before slicing. |
Bread Pudding
| Butter the inside bottom and sides of a large ovenproof casserole dish. |
| Slice bread into 1/2 inch slices and butter on 1 side. |
| In a bowl, beat the eggs and add the milk, Tabasco and salt, set aside. |
| Place the bread, buttered side up in the bottom of the casserole, sprinkle with the cheeses, and repeat layers of bread & cheese. |
| Pour egg mixture over the top, and set aside for 1 hour. |
| Pre-heat oven to 350, and bvake of 45 minutes, until gold brown and bubbly. |
Sauce
| Add shallots, wine, binegar and sugar to a heavy-bottomed saucepan and by 2/3 or until syrupy. About 5 minutes. |
| Add stock and reduce again by half. |
| Add Chambourd and sliced plums and cook for another 2 minutes, then whisk in the butter and adjust seasoning as desired. |
Spoon the warm pudding onto the plates and slice the pork loin serving on top of the pudding. Finish with the plum sauce and a sprig or rosemary.