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
GRILLED PORK TENDERLOIN WITH GINGERED BOURBON-DIJON GLAZE
Tasty and tender--the ginger bourbon and dijon is a wonderful flavor combination! And so easy. Serve the grilled tenderloin medallions with a tossed salad or veggies, and your favorite potatoes or rice--delicious!! Note that meat needs to marinate at least 6 hours or overnight. Recipe is from Arlyn Hackett, a cookbook author and food historian. An interesting fact: In 1812, pork was the preferred meat for Americans. The great herds of cattle across the great plains had not yet been established. At the time, barbecue was rapidly becoming a popular way to prepare pork. However, barbecuing meat was done as a public event, using an enitre hog, or more often several hogs. Pork on the backyard grill did not catch on until after World War II.
Provided by BecR2400
Categories Pork
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 309.5, Fat 6.1, SaturatedFat 2, Cholesterol 110.6, Sodium 386.4, Carbohydrate 20.9, Fiber 0.2, Sugar 19.4, Protein 35.2
GRILLED PORK TENDERLOIN WITH BOURBON GLAZE
I served this over the summer when we had houseguests and everyone wanted the recipe.It's a Kentucky-style barbeque with a paprika-based rub first and then a delicious bourbon glaze to finish the tenderloin.I think this would be good with baby back ribs too!Prep time does not include marinading time.
Provided by Leslie in Texas
Categories Pork
Time 36m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 419, Fat 17.9, SaturatedFat 9.4, Cholesterol 141.1, Sodium 1259.1, Carbohydrate 17.8, Fiber 0.9, Sugar 15.8, Protein 35.8
GRILLED PORK TENDERLOIN WITH BALSAMIC HONEY GLAZE
This is such a tender and juicy pork tenderloin! We love this one and rarely have leftovers!
Provided by MCabrera75
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin.
- Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
- Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more.
- Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.
Nutrition Facts : Calories 251.2 calories, Carbohydrate 4.2 g, Cholesterol 94.9 mg, Fat 11.8 g, Fiber 0.6 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 380.6 mg, Sugar 2.5 g
CAJUN GRILLED PORK TENDERLOIN W/ BOURBON-MUSTARD GLAZE
You'll be wishing you made double of this tender and juicy pork tenderloin that is enveloped in an amazing bourbon-mustard glaze. Your guests will be coming back for seconds and thirds! Marguerite, in her Cajun Delights blog says right out that it's "out of this world" delicious and will send your taste buds into orbit, cher!" It's true!
Provided by Jostlori
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
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.
SPICED PORK MEDALLIONS WITH BOURBON SAUCE
Our tasting panel simply raved over this tender pork with its spicy, sweet sauce. -Kathy Kantrud, Fenton, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the bourbon, brown sugar, vinegar, soy sauce, garlic and pepper. Bring to a boil; cook until liquid is reduced to about 1/2 cup, stirring occasionally., Meanwhile, combine the chili powder, cinnamon, salt and allspice; rub over pork slices., In a large skillet coated with cooking spray, cook pork over medium heat for 2-4 minutes on each side or until tender. Serve with sauce.
Nutrition Facts : Calories 221 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 581mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
BOURBON MOLASSES-GLAZED GRILLED PORK TENDERLOIN
I love to cook tenderloins, they are all meat and so tender and good. Marinating them in Bourbon, Molasses and Coffee just makes them better.
Provided by Marsha Gardner
Categories Pork
Number Of Ingredients 8
Steps:
- 1. Rinse the tenderloins, pat them dry, and trim off the silver skin and any excess fat. Place them in a shallow container or large resealable bag. Set aside.
- 2. In a small bowl, whisk together the coffee, bourbon, molasses, vinegar, olive oil, and thyme. Pour the marinade over the pork, and turn to coat on all sides. Cover, and chill in the refrigerator for at least 2 hours or overnight. (Turn the pork a few times to evenly distribute the marinade.)
- 3. When you're ready to cook the pork, prepare a hot fire in a charcoal or gas grill, and let the coals turn to gray ash with a slight red glow. Keep the coals on one side of the grill to create areas of direct and indirect heat. (If using a gas grill, heat just one side on medium.)
- 4. Remove the pork from the marinade, reserving the marinade, and season with salt and pepper. Boil marinade for 5 minutes before using to baste pork tenderloin. Place the pork on the hot grill directly over the coals, and cook for about 12 to 15 minutes, basting with the reserved marinade and turning three or four times to avoid charring. Move the pork away from the coals, close the grill or cover the pork with foil, and cook for another 3 to 5 minutes, until an internal thermometer inserted in the tenderloin reads 145-degrees for medium or 160-degrees for medium-well.
- 5. Remove the pork from the grill, and transfer to a cutting board. Cover loosely with foil, and let it rest for 5 to 10 minutes. Slice the pork into small medallions (1/4 to 1/2 inch thick), sprinkle with a little salt (if you like) and serve warm.
HONEY BOURBON GRILLED PORK TENDERLOIN
We had this tonight and it was quit good. A little different. The sauce is really rich and creamy and I loved it, but it doesn't go well on mashed potatoes. Modified from a recipe from cooking light.
Provided by Nimz_
Categories Pork
Time 11m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Trim fat from pork.
- Combine onion and next 7 ingredients (through the garlic cloves) and place in a large zip-lock plastic bag.
- Add pork and seal.
- Marinate in refrigerator for 1 hour.
- Remove pork from bag, reserving marinade.
- Salt and pepper pork. (We used a generous portion of fresh ground pepper).
- Prepare grill to medium heat.
- Place pork on a greased grill and reduce heat to low.
- Cover and cook for about 20 minutes for a nice pink color inside. (NOTE: I have a Weber grill and it gets pretty hot on low so use your own judgment. 20 minutes was perfect for us).
- Turn every 5 minutes and baste with 1/2 cup marinade.
- Remove to a 200 degree preheated oven to keep warm. (Let it sit for about 10 minutes while you make the sauce).
- Sauce:.
- The onions will be a little crip, so it that does not suit you, remove them with a slotted spoon before preparing the sauce.
- Place flour in a small saucepan.
- Gradually add remaining marinade and water, stirring with a whisk until blended.
- Bring to a boil over medium heat and cook for 3-5 minutes or until thickened, stirring constantly.
- Spoon gravy over pork and serve.
HOISIN AND BOURBON-GLAZED PORK TENDERLOIN
This recipe is from Cooking Light. We loved it and make it regularly now. It's one that does not require marinating for hours before hand, yet the flavors are very tasty - a combination of sweet, sour, salty, and spicy. The prep time does not include time to get the grill ready.
Provided by PanNan
Categories Pork
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare grill- (great to use soaked hickory wood chips if you have them).
- Combine hoisin sauce and next 7 ingredients (hoisin through garlic) in a small bowl, stir with a whisk.
- Butterfly pork- slice pork lengthwise, cutting to, but not through, other side.
- Open halves, laying pork flat.
- Sprinkle pork with salt and pepper.
- If using wood chips, place on coals just before cooking meat.
- Place pork on grill that has been sprayed with cooking spray.
- Cook 5 minutes.
- Turn and baste top of pork with hoisin mixture; cook 5 minutes.
- Turn and baste top of pork.
- Cook another five minutes.
- Check temperature with an instant read thermometer.
- If 155 degrees remove and let rest for five minutes.
- If it needs more cooking time, keep turning and basting every 2- 3 minutes until the right temperature.
- Do not overcook- it should be moist.
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