Brown Sugar Bourbon Pork Tenderloin With Cornbread Peaches Food

PORK TENDERLOIN IN BOURBON

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).

BROWN SUGAR BOURBON PORK TENDERLOIN WITH CORNBREAD & PEACHES

Steps:

• Mix Marinade Mix, oil, bourbon and orange juice in small bowl. Reserve 1/4 cup marinade for brushing. Place pork in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 2 hours or longer for extra flavor.
• Meanwhile, preheat oven to 400°F Prepare corn muffin mixes as directed on package. Spread evenly in greased 13x9-inch baking pan. Bake 15 to 20 minutes or until golden brown. Cool completely on wire rack. Cut cornbread into 1 1/2-inch strips, then cut each strip in half. Grill over medium heat 1 to 2 minutes on each side or until grill marks appear, turning once with a wide spatula. (Do not use tongs as cornbread is fragile and tends to crumble.) Set aside.
• For the Grilled Peaches, mix Marinade Mix, brown sugar, melted butter and bourbon in large bowl until well blended. Add peach slices; toss to coat well. Let stand 1 hour. Fold the edges of a sheet of heavy duty foil to form a shallow baking pan. Place on grill over low heat. Place peaches on foil. Cover with second sheet of foil. Grill 6 to 8 minutes or until peaches are browned and caramelized around edges, turning occasionally and brushing with marindae. Set aside.
• Remove pork from marinade. Discard any remaining marinade. Grill pork over medium heat 25 minutes or until desired doneness, turning occasionally and brushing with reserved marinade halfway through cooking. Discard any remaining marinade. Let pork stand 5 minutes. Cut into 1/4-inch slices.
• To serve, warm peach preserves. Spread evenly on cornbread strips. Cut each cornbread strip into 1 1/2-inch squares. Place 1 slice pork tenderloin and 1 grilled peach slice on each cornbread square.

SARASOTA'S SPICY MAPLE, BROWN SUGAR AND BOURBON GLAZE

Steps:

• Roasted Pepper -- This is the first thing I make. Heat the oven to 450 and put the pepper right on the middle rack and roast until good and charred on all sides. Remove and wrap with a small piece of plastic wrap. After 5 minutes or so, remove the pepper, peel the skin off, remove the ribs and seeds and fine chop.
• Sauce -- To a small pot, add the butter and bring to medium heat. Add in the shallot, garlic and jalapeno (you can use 1/2 of the minced pepper if you don't want it too hot) but the roasted pepper has a mild flavor. Cook on medium just until the onion is translucent, you don't want to brown them. Then, deglaze the pan with the bourbon. Don't forget to remove the pot from the stove top when you add any alcohol. Return to the stove, reduce the heat to medium low/low and cook, 30 seconds if that. Add in the brown sugar, maple syrup, a pinch of the red pepper and a pinch of salt. Bring the sauce to a low boil (not rolling) and cook for about 5-6 minutes.
• Done -- The sauce will be thin, but will thicken upon cooling. When you remove the sauce from the heat, taste for any additional seasoning. Once it thickens, it will coat the back of a spoon. Make sure to use the glaze cooled.
• Options -- If you want, you can add in pecans at this point, but that is just an option. Just brush on the fish, meat or chicken as it bakes or grills. ENJOY!

DIJON BROWN SUGAR BOURBON CHICKEN

Steps:

• Mix Marinade Mix, oil, water and mustard in small bowl. Reserve 2 tablespoons marinade for brushing. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
• Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• Grill chicken over medium heat with lid closed 30 to 40 minutes or until cooked through, turning occasionally and brushing with reserved marinade.

GRILLED BROWN SUGAR BOURBON CHICKEN

Steps:

• Mix Marinade Mix, oil, vinegar and water in small bowl. Reserve 2 tablespoons marinade. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
• Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• Grill chicken over medium heat 6 to 7 minutes per side or until cooked through, turning occasionally and brushing with reserved marinade.

BROWN SUGAR BALSAMIC GLAZED PORK TENDERLOIN

Steps:

• Mix together the seasonings: sage, salt, pepper and garlic then rub over tenderloin.
• Place ½ cup water in slow cooker; place tenderloin in slow cooker and cook on low for 6-8 hours.
• An hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce. Heat over medium heat and stir until mixture thickens, about 4 minutes.
• Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.).
• Serve with remaining glaze on the side.

PORK TENDERLOIN IN BOURBON-BROWN SUGAR MARINADE

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.