Bourbon Glazed Cajun Tenderloin Food

GRILLED BEEF TENDERLOIN

Steps:

• In a small bowl, whisk together Worcestershire sauce, molasses, and 2 tablespoons Dijon mustard.
• Trim the tenderloin of any excess fat or silver skin. Place the tenderloin in a large zip-top plastic bag and pour marinade over top. Squeeze air out of the bag and seal to close. Gently toss to coat the beef in the marinade. Set the bag on a plate and refrigerate for 8 to 24 hours.
• In a small bowl, stir together garlic powder, salt, and pepper. Set aside.
• In a small bowl, whisk together bourbon, ¼ cup Dijon mustard, and brown sugar until the sugar dissolves.
• After 8 to 24 hours in the refrigerator, remove the tenderloin from the bag and discard the marinade.
• Wipe excess marinade off of the tenderloin by patting it with paper towels.
• Press the garlic rub into the tenderloin on all sides and allow to stand at room temperature for 20-30 minutes before grilling.
• Lightly brush or spray the tenderloin with olive oil.
• Sear tenderloin over medium direct heat until well marked (about 20 minutes), turning ¼ every 5 minutes. Continue grilling over medium indirect heat until internal temperature reaches 135°F for medium rare (10-20 minutes). During the final 10 minutes of grilling time, turn and baste with the glaze.
• Remove the tenderloin from the grill and allow to rest for 5-10 minutes (the internal temperature will continue to rise a bit during this time). Cut beef into 1-inch slices and serve warm.
• Prepare tenderloin according to instructions above. After rubbing the tenderloin with garlic rub, allow to sit at room temperature while you preheat the oven to 475°F.
• Place tenderloin on a roasting rack and insert a meat thermometer. Roast in the oven until the beef registers an internal temperature of 135°F for medium-rare (about 20-30 minutes). Baste with glaze during the final 10 minutes of baking time.
• Allow meat to rest for 5-10 minutes before slicing and serving.

CAJUN GRILLED PORK TENDERLOIN W/ BOURBON-MUSTARD GLAZE

Steps:

• Wash the pork tenderloins and pat dry. Rub them generously with the Cajun rub.
• Preheat the grill on medium high heat. Place on grill for a few minutes on high. Sear until grill marks appear on all sides of the pork. Blackening will enhance the flavor.
• Turn the grill down to the lowest heat, or move to the side where they will only receive indirect heat. You want to set the grill to about 325 to 350°F Cover the grill, and let the pork cook for about 30 minutes.
• Meanwhile, make the glaze by placing all ingredients in a small saucepan and bringing to a boil. Lower heat and cook for 5 minutes, stirring occasionally. Set aside.
• After 30 minutes on the grill (from Step 3), turn and baste the tenderloin with the bourbon-mustard glaze. Continue grilling for 15 minutes, turn and baste again, and continue grilling for 15 more minutes, for about an hour total.
• Insert a meat thermometer and when the pork reaches 150°F, remove to a platter. Cover with foil and let rest about 15 minutes. Slice and serve with extra glaze.

BOURBON-GLAZED CAJUN TENDERLOIN

Steps:

• Make the marinade: in a small bowl, whisk all the marinade ingredients together.
• Trim the tenderloin of excess fat and silver skin; place tenderloin in a large zip-lock plastic bag; pour in the marinade.
• Press the air out of the bag and seal tightly; turn bag to distribute the marinade, place on a plate, and refrigerate 8-24 hours.
• Make the rub: in a small bowl, combine the rub ingredients.
• Make the glaze: in a small bowl, whisk the glaze ingredients together until the sugar is dissolved.
• Remove tenderloin from bag and discard marinade; wipe excess marinade off the tenderloin with paper towels.
• Press the rub into the tenderloins; let stand at room temperature for 20-30 minutes before grilling.
• Lightly brush or spray tenderloin with olive oil; sear over direct medium heat until well marked, about 20 minutes, turning a quarter turn every 5 minutes.
• Continue grilling over indirect medium heat until internal temperature reaches 135° for medium rare, 10-20 minutes.
• During the last 10 minutes of grilling time, turn and baste with the glaze.
• Remove the tenderloin from the grill and let rest for 5-10 minutes; cut into ¾-1 inch slices and serve warm.

PORK TENDERLOIN IN BOURBON-DIJON GLAZE

Steps:

• Mix all marinade ingredients in gallon size Ziploc bag.
• Reserve small amount (in the refrigerator)for basting.
• Add pork to bag and refrigerate overnight.
• Preheat oven to 325.
• Heat oil in large nonstick skillet over high heat until hot.
• Add meat and sear on all sides.
• Discard used marinade.
• Transfer meat to foil-lined, oven-safe dish that has been sprayed with cooking spray.
• Add enough water to cover bottom of dish with about 1/4 inch of water.
• Cover with foil and bake until internal temperature reaches 150 degrees(50 min or so depending on size of roast), basting frequently with reserved marinade.
• Finish cooking uncovered until temperature reaches 160 degrees.
• Pour any remaining marinade over pork and let rest 10-15 minutes before slicing.

BOURBON-GLAZED CAJUN TENDERLOIN

Steps:

• TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.Trim the tenderloin of any excess fat and silver skin. Place the tenderloin in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate and refrigerate for 8 to 24 hours.TO MAKE THE RUB: In a small bowl combine the rub ingredients.TO MAKE THE GLAZE: In a small bowl whisk together the glaze ingredients until the sugar is dissolved.Remove the tenderloin from the bag and discard the marinade. Wipe excess marinade off the tenderloin with paper towels. Press the rub into the tenderloin and allow to stand at room temperature for 20 to 30 minutes before grilling.Lightly brush or spray the tenderloin with olive oil. Sear over Direct Medium heat until well marked, about 20 minutes, turning a quarter turn every 5 minutes. Continue grilling over Indirect Medium heat until the internal temperature reaches 135°F for medium rare, 10 to 20 minutes. During the last 10 minutes of grilling time, turn and baste with the glaze.Remove the tenderloin from the grill and allow to rest for 5 to 10 minutes. The temperature will rise 5°F to 10°F during this time. Cut into 3/4 to 1 inch slices and serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

GRILLED PORK TENDERLOIN WITH GINGERED BOURBON-DIJON GLAZE

Steps:

• Pierce pork tenderloin and place in a deep dish. Whisk together marinade ingredients and pour over pork. Marinate (covered) in refrigerator at least six hours, or overnight. Turn several times.
• Thirty minutes before grilling, remove the pork from the refrigerator and lift from the marinade. Pat the tenderloin dry with a paper towel. Pour the marinade into a saucepan and simmer until reduced to 1 cup.
• Cook tenderloin on a grill for about 10 minutes per side. When done, slice tenderloin in 1/2-inch thick medallions and brush with reduced marinade.

GRILLED PORK TENDERLOIN WITH BOURBON GLAZE

Steps:

• Trim any excess fat or sinews off the tenderloin and arrange the meat in a baking dish.
• To make the rub, place the rub ingredients in a small bowl and mix well with your fingers.
• Sprinkle this mixture over the pork on all sides, and rub it into the meat.
• Marinate the meat in the refrigerator for 2 hours.
• To make the glaze, melt the butter in a saucepan over medium heat.
• Add the garlic and cook for 1 minute.
• Add the bourbon and the rest of the glaze ingredients and briskly simmer the mixture over high heat, whisking well, until thick and syrupy, 2 to 4 minutes.
• Remove from the heat and add salt and pepper to taste: the mixture should be highly seasoned.
• Pour half the glaze into a small bowl.
• Grill the pork tenderloin over high heat until golden brown and cooked through, 3 to 4 minutes per side, 12 to 16 minutes in all.
• Internal temperature should be 160 drgrees.
• For the last 5 minutes, baste the tenderloin on all sides with the bourbon glaze in the bowl.
• Transfer the tenderloin to a cutting board and thinly slice on the diagonal.
• Arrange the pork on plates or a platter and spoon the remaining glaze in the saucepan on top.
• Serve at once.