Honey Bourbon Glazed 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.

HONEY-MUSTARD GLAZED PORK TENDERLOIN

Steps:

• In a small bowl, combine the first eight ingredients. Rub over pork. Place in a large resealable plastic bag. Seal bag and refrigerate overnight. , Combine the glaze ingredients. Place tenderloin on a rack in a foil-lined shallow roasting pan. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°, basting occasionally with glaze. Let stand for 5 minutes before slicing.

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).

BOURBON HONEY GLAZED HAM

Steps:

• Preheat oven to 350 degrees F.
• In a medium saucepan, heat bourbon, honey, molasses, and marmalade over low heat for 15 minutes or until reduced by half, stirring occasionally. (When measuring honey and molasses, spray measuring cup with nonstick cooking spray to keep measurements accurate.) Set aside.
• With a sharp knife, cut a diamond pattern on the fatty part of the ham. Stud whole cloves in each diamond, at points where lines cross. Spread half of the bourbon glaze over the ham and roast for 30 minutes, uncovered. Baste occasionally with remaining glaze and continue to roast for another 15 minutes. Let ham stand for 20 minutes before slicing.

HONEY GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
• Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
• Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).

HONEY-BOURBON GRILLED PORK TENDERLOIN

Steps:

• Combine onion and the next 7 ingredients (onion through garlic) in a large zip-top heavy-duty plastic bag. Add pork; seal bag, and marinate in refrigerator for 30 minutes. Remove pork from bag, reserving marinade. Sprinkle salt and pepper over pork. Prepare grill. Place the pork on grill rack coated with cooking spray. Cover and cook for 30 minutes or until meat thermometer registers 160 degrees, turning and basting pork occasionally with 1/2 cup marinade. Cut the pork into 1/4-inch-thick slices; set aside, and keep warm. Place flour in a small saucepan. Gradually add remaining marinade and water, stirring with a wire whisk until blended. Bring to a boil over medium heat, and cook 3 minutes or until thickened, stirring constantly.

HONEY BOURBON GRILLED PORK TENDERLOIN

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.

SPICED PORK MEDALLIONS WITH BOURBON SAUCE

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.

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.

HONEY-MUSTARD GLAZED PORK TENDERLOIN WITH GRILLED VEGETABLES

Steps:

• In a bowl, mix together the soy, garlic, ginger, scallions, honey, Dijon, wine and oil. Toss with pork to coat well and let marinate for at least 4 hours, refrigerated. Pull the pork out of the marinade. Place marinade in a small saucepan and bring to a boil and reduce by 25 to 30 percent. Meanwhile, in a large, hot saute pan coated lightly with oil, pan sear the pork until brown on all sides, about 10 to12 minutes total. Glaze the pork every 3 to 4 minutes with the reduced marinade. In a large bowl, mix together the eggplant, zucchini, pepper, onion, sweet potato and fennel. Toss lightly with oil, season and place on hot grill. Cook vegetables until done, chop into 1-inch pieces and check for flavor.
• PLATING: On a dinner plate using an o-ring mold (3-inch diameter by 2 inches tall or a tuna fish can) fill with grilled veggies. Cut each tenderloin into 3 petit fillets and drizzle with reduced marinade.
• WINE: Rosemont GSM, Australia

HONEY BOURBON GLAZE

Steps:

• 1. Combine and whisk together all ingredients in a saucepan and simmer 8-10 minutes. Stir frequently. Do not walk away...it will boil over!
• 2. Make extra and keep in the refrigerator.
• 3. If you wish to use it as a marinade, be sure to simmer it for 5-7 minutes after removing your fish/meat before serving it as a dipping sauce.

HONEY BOURBON GLAZED TENDERLOIN

Steps:

• 1. **The tenderloin I used was four lbs and very wide. I sliced it down the center lengthwise. Cut slits in the tenderloin and insert garlic cloves into the meat.
• 2. Combine all marinade ingredients and place tenderloin in a large zip lock bag with marinade. Let set three hours or overnight.
• 3. Bake, uncovered in a 350 degree oven for 30 to 45 minutes until no longer pink in the middle.
• 4. Combine all ingredients for glaze and spoon over cooked tenderloin. Return to oven for 10 minutes.
• 5. I like this recipe served with garlic smashed potatoes and brussels sprouts or broccoli.

BAKED HONEY CHICKEN TENDERS RECIPE

Steps:

• Spray a 9 x 13 inch baking pan with non-stick cooking spray.
• Arrange chicken tenders in single layer in pan.
• In a medium-sized bowl, mix together honey, soy sauce, ginger, garlic, and dried onions. Pour mixture over chicken. Cover pan with plastic wrap and let marinate in fridge for about an hour (I let mine marinate for about 3 hours), turning chicken once, about half way through marinating time.
• Preheat oven to 425 degrees.
• Remove chicken from fridge, discard plastic wrap, and bake chicken for about 20 minutes.
• Remove chicken from oven, turn chicken pieces over, top with sliced green onions, and return to oven and bake for 10 more minutes (or until chicken is no longer pink and juices run clear).

PORK TENDERLOIN WITH BOURBON SAUCE

Steps:

• In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth.
• Place tenderloin and marinade in a food storage bag; refrigerator for 4 hours or overnight.
• Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165° internally and is no longer pink in the center.
• Baste occasionally while cooking. Slice in 1/2-inch thick slices to serve.