PORK TENDERLOIN IN BOURBON
Tender pork marinated in soy sauce, bourbon and more. May also be grilled.
Provided by Debbie
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 3h
Yield 8
Number Of Ingredients 5
Steps:
- Mix together soy sauce, bourbon, brown sugar, and garlic. Pour over pork, cover, and refrigerate at least 2 hours, turning occasionally.
- Preheat oven to 325 degrees F (165 degrees C). Remove pork from marinade, and place on rack of shallow roasting pan.
- Bake for 45 minutes or until a meat thermometer registers 145 degrees F (63 degrees C).
Nutrition Facts : Calories 239.2 calories, Carbohydrate 4.2 g, Cholesterol 94.7 mg, Fat 8.2 g, Fiber 0.1 g, Protein 30.6 g, SaturatedFat 3 g, Sodium 516.6 mg, Sugar 3.4 g
BOURBON AND DRIED PLUM STUFFED PORK LOIN
This is a technique I learned years ago from Chef John Fleer at a Great Chefs of the South event in Beaufort, South Carolina. He mesmerized the entire crowd with this demonstration, including us fellow chefs standing in the back. He used a different stuffing in his, but I love the way the bourbon and dried plums complement the pork. I will never forget how he convinced all of us that it was okay to roast the pork with plastic wrap still inside -- until his big reveal for extracting the wrap and leaving the stuffing magically inside!
Provided by James Briscione
Categories main-dish
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the filling: Combine the bourbon and dried plums in a small bowl and set aside.
- Melt 1 tablespoon butter in a large saute pan. Add the onions and some salt and pepper to taste; cook, stirring, over medium heat until very tender but not browned, about 8 minutes. Stir in the garlic powder, rosemary and cumin and cook 30 seconds more.
- Remove the pan from the heat and add the dried plums and bourbon. Carefully return the pan to the heat and cook until reduced by half. Stir in the remaining tablespoon butter. Remove the pan from the heat and add the breadcrumbs. Stir well to incorporate, then set aside to cool to room temperature.
- For the pork loin: Preheat the oven to 425 degrees F. Combine the olive oil, garlic powder, rosemary, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl and mix well to combine. Rub the mixture all over the pork loin and place on a cutting board with the fat side facing up. Starting on one side of the loin, insert a paring knife or thin fillet knife through the cut side of the loin toward the center of the meat, keeping both your knife and the meat centered. (You are trying to create a hole through the center of the loin while keeping the entire roast intact, like a tunnel.) If your knife is not long enough to reach all the way through the loin, make the same cut from the opposite end of the loin to connect the two cuts.
- Lay a sheet of plastic wrap out on the cutting board. Arrange the stuffing in the center of the plastic wrap. Shape the stuffing so that it lays in a narrow rectangle, the same length as the pork loin. Tightly wrap the stuffing in the plastic wrap, maintaining the shape. Twist the ends of the plastic wrap to tighten the shape and tie a knot at each end as close to the stuffing as possible.
- Insert a metal skewer with a looped end through the hole in the pork loin. Tie one end of the plastic wrap around the loop and use it to pull the stuffing into the center of the pork loin.
- When the stuffing is centered, cut the knot off one end of the plastic wrap. Pull the plastic wrap from the other end while squeezing to extract the stuffing. As you pinch and pull, the plastic wrap should come out, leaving the stuffing behind inside the pork loin.
- Line a baking sheet with foil and place the pork loin fat-side down on top. Roast the pork loin, 25 minutes. Flip the pork loin so that the fat side is now facing up. Cook until a thermometer inserted into the center of the pork loin registers 140 degrees F, about 20 minutes more. Transfer the pork loin to a rack to rest. (The internal temperature should reach a minimum of 145 degrees F as it rests.)
- Slice into 1/2-inch thick and drizzle with good-quality olive oil before serving.
PAN-ROASTED PORK TENDERLOIN WITH APPLES AND BOURBON
Steps:
- Slice the pork tenderloin into 6 to 7 medallions that are 1/2-to 3/4-inch thick, depending on the shape of the tenderloin.
- Combine the salt, coriander, fennel and pepper in a small bowl and mix well.
- Spread the sliced pork medallions on a plate or baking sheet and season evenly on both sides with the salt mixture (you may not use it all).
- Spread the flour on plate. Dip each of the pork medallions in the flour and pat off any of the excess.
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Cook the pork medallions in batches, adding more oil and butter as needed, browning them well on both sides, about 5 minutes total. Remove to a rack to rest. It's ok if the pork is not cooked all the way through at this stage, it will finish cooking in the sauce.
- When all the pork has been browned, pour off the fat in the pan into a small bowl. Add the remaining tablespoon butter and melt over medium-high heat. Add the shallots, thyme sprigs and some salt to the pan and cook until the shallots are softened and starting to get a little color, about 1 minute. Then add the apples and saute, stirring occasionally and adding more butter if necessary, until tender, 2 to 3 minutes more.
- Remove the pan from the heat, add the bourbon and stir to cook off some of the alcohol. Return the pan to the heat and cook, stirring, until reduced by half. Remove the thyme sprigs. Return the pork to the pan along with the chicken stock and season with salt. Simmer until well thickened and reduced, 2 to 3 minutes. Spoon the pork and apples onto plates and drizzle with the sauce.
BOURBON BASTED PORK LOIN
While I was thumbing thru my Chili Pepper magazine, I decided to make a pork loin! It needs to stay in a plastic bag, casserole dish with a lid or roasting pan with a lid for no longer than of 24 hours so the dry ingredients blend into the loin.
Provided by Timothy H.
Categories Pork
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Rub the pork with with all the dry ingredients. Refrigerate for no longer than 24 hours in a covered dish, plastic bag or roasting pan.
- Combine all ingredients for the baste in a plastic bag, casserole dish or roasting pan.
- Remove loin and place in dish or what ever way your cook the loin. To make on a smoker, maintain a heat of 270-320°F for 5-6 hours. To grill, heat grill to medium low and cook for 1 1/2-2 hours. To bake, maintain a temperature of 350°F for 1-1 1/2 hours.
- Baste every 30 minutes all over the loin. Make sure either way you cook it, that the internal temperature is 160°F.
Nutrition Facts : Calories 770.6, Fat 43.6, SaturatedFat 15, Cholesterol 214.3, Sodium 3664.1, Carbohydrate 13.2, Fiber 2.1, Sugar 8.4, Protein 68.1
PAN ROASTED PORK LOIN WITH BOURBON-PAPRIKA AND MUSTARD BRINE
Steps:
- Preheat oven to 400 degrees. In a shallow bowl, mix together all ingredients. Add the pork loin and let marinate overnight. Transfer the pork to a hot heavy-bottomed skillet and saute until browned, about 5 minutes. Transfer the pan to oven and finish cooking for 4 minutes. Serve with vinegar based cole slaw or honey mustard and crusty rolls.
BOURBON-MARINATED PORK TENDERLOIN
Make and share this Bourbon-Marinated Pork Tenderloin recipe from Food.com.
Provided by gpotts5626
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse tenderloins, and pat dry.
- Combine soy sauce and next 9 ingredients in a large zip-top plastic freezer bag or shallow dish; seal or cover, and chill at least 12 hours. Remove pork from marinade, discarding marinade. Sprinkle evenly with salt.
- Grill, covered with grill lid, over high heat (400° to 500°) 30 minutes or until a meat thermometer inserted into thickest portion registers 155°, turning occasionally. Remove from heat; cover with aluminum foil, and let stand 10 minutes or until thermometer registers 160°. Garnish with fresh parsley sprigs, if desired.
Nutrition Facts : Calories 457.4, Fat 19.4, SaturatedFat 4.2, Cholesterol 124.7, Sodium 2607.9, Carbohydrate 13.4, Fiber 1, Sugar 8.4, Protein 43
PORK TENDERLOIN IN BOURBON-BROWN SUGAR MARINADE
I love to cook pork like this. I have also used this marinade with pork chops. I have adapted this from Lean and Loving It.
Provided by bmcnichol
Categories Pork
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow glass casserole dish, combine bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme, stirring until the sugar is dissolved.
- Add the pork, cover, and marinate in the refrigerator, turning occasionally, for 8 to 12 hours.
- Preheat the oven to 450ºF.
- Coat a baking sheet or the bottom of your roasting pan with tin foil, making sure the entire sheet is covered. The marinade tends to burn on and it's a pain to wash.
- For tenderloin: Place the tenderloins, side by side without touching, on a wire rack in a shallow roasting pan.
- For chops: Place pork chops on a baking sheet.
- Roast for 30 minutes, or until a meat thermometer registers 160ºF, basting occasionally with the marinade. Discard any unused marinade.
Nutrition Facts : Calories 397.6, Fat 8.1, SaturatedFat 2.7, Cholesterol 147.6, Sodium 1489.6, Carbohydrate 30, Fiber 0.4, Sugar 27.7, Protein 49.6
More about "bourbon basted pork loin food"
BRINED PORK LOIN WITH BROWN SUGAR-BOURBON …
From myrecipes.com
5/5 (9)Calories 357 per servingServings 8
- Combine 1 gallon water and salt in a large stockpot, stirring until salt dissolves. Add pork to brine; refrigerate for 24 hours.
- Combine sugar, vinegar, bourbon, peppercorns, and bay leaf in a small saucepan. Bring to a boil; cook 9 minutes or until reduced to 2/3 cup. Strain mixture through a sieve over a bowl; discard solids. Set aside.
BOURBON BROWN SUGAR PORK LOIN RECIPE — …
From themom100.com
Cuisine AmericanTotal Time 45 minsCategory Main CourseCalories 158 per serving
- In a small pot or a microwave-safe bowl combine the bourbon, brown sugar, soy sauce. Heat over low heat for a few minutes, stirring often, until the brown sugar is dissolved – or do this in the microwave, working in 20-second bursts. Stir in the Worcestershire sauce, lemon juice, thyme and pepper. Allow to cool completely.
- Place the marinade in a large sturdy zipper top bag or a container big enough to hold the meat. Add the marinade and turn the pork to coat well. Cover, and place in the fridge to marinate overnight, or at least 6 hours.
- Preheat the oven to 425ºF. Cover a rimmed baking sheet or a baking pan with foil, wrapping it well to enclose the whole pan (see recipe intro). Place the pork on the baking sheet or pan, and roast for about 15 to 30 minutes (it really depends on the thickness of the pork loin), until a meat thermometer registers 145ºF. If you have the inclination, baste it after 10 minutes with any extra marinade. Let the pork sit on a cutting board for 10 minutes before slicing it.
DORIE GREENSPAN’S BOURBON-ROASTED PORK …
From foodschmooze.org
3.2/5 (171)Servings 6Cuisine American, FrenchCategory Main Dish
BOURBON BROWN SUGAR SMOKED PORK LOIN
From barbecuebible.com
HONEY-BOURBON GLAZED PORK LOIN WITH …
From thespruceeats.com
DORIE GREENSPAN'S BOURBON-ROASTED PORK …
From parade.com
BOURBON GLAZED PORK CHOPS RECIPE - PAULA …
From pauladeen.com
BOURBON MAPLE GLAZED PORK LOIN ROAST - PORK RECIPES - LGCM
From lakegenevacountrymeats.com
SMOKED PORK TENDERLOIN WITH BOURBON-ROSEMARY SAUCE - FOOD
From foodandwine.com
BAKED PORK CHOPS WITH BOURBON GLAZE - THE CHUNKY CHEF
From thechunkychef.com
BOURBON-MARINATED PORK TENDERLOIN RECIPE | MYRECIPES
From myrecipes.com
BOURBON PORK TENDERLOIN & VEGETABLES | MCCORMICK
From mccormick.com
EASY PAN-ROASTED PORK TENDERLOIN WITH BOURBON-SOAKED FIGS RECIPE
From seriouseats.com
BOURBON BROWN SUGAR PULLED PORK - HEY GRILL, HEY
From heygrillhey.com
HONEY-BOURBON GRILLED PORK TENDERLOIN RECIPE | MYRECIPES
From myrecipes.com
BOURBON-MARINATED PORK TENDERLOIN RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love