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-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
JANINE'S BOURBON CURRANT MARINATED PORK LOIN
Our friends made this for Christmas dinner. It was sensational. The pork loin was put on the BBQ Served atop mashed potatoes. I guessed the time it takes to make this recipe, including 12 hours marinating time.
Provided by Oolala
Categories Pork
Time 12h45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot place all ingredients, except pork.
- Boil and simmer. If marinade thickens during boiling, add water as needed.
- Let marinade cool and place pork in the cool marinade.
- Marinate in refrgerator overnight, up to 2 days.
- When ready to cook, remove pork and salt and pepper the meat to taste.
- Set the meat aside.
- Pour the remaining marinade into a blender to puree. If too thick, add red wine.
- Put marinade back in pot and heat to a boil since it has the raw pork juices in it.
- Once it has reached boiling, simmer until ready to use as a sauce over the pork.
- Meanwhile, Grill the pork until done on the BBQ.
- Slice the meat, spoon the sauce on top and serve.
Nutrition Facts : Calories 1052.5, Fat 31.2, SaturatedFat 9.1, Cholesterol 299.4, Sodium 285.4, Carbohydrate 54.6, Fiber 4.2, Sugar 38, Protein 96.3
BAKED PORK TENDERLOIN WITH CURRANT JELLY AND DIJON
Make and share this Baked Pork Tenderloin With Currant Jelly and Dijon recipe from Food.com.
Provided by Oolala
Categories Pork
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- In a small saucepan on the stove, heat the jelly and the mustard together and make sure it is well blended. Set aside.
- Season the pork with salt and pepper.
- In a heavy pan, brown the tenderloins in butter for about 5 minutes or until browned on all sides.
- Place meat in a shallow baking dish and pour the sauce over the meat.
- Sprinkle with rosemary.
- Bake for about 25 minutes until the pork is slightly pink or longer for well done.
- Slice and serve on a platter garnished with rosemary sprigs.
Nutrition Facts : Calories 132.9, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 125.9, Carbohydrate 20.5, Fiber 0.7, Sugar 14.6, Protein 0.5
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
JUICY HERBED PORK LOIN WITH CURRANT SAUCE
This delicious recipe is actually a combination of three different recipes, with a unique cooking method to keep the loin juicy. When my husband bought a 12 pound pork loin (because it was "on sale"), I panicked! I didn't have much experience cooking pork loin, and I knew that they can come out tough and tasteless if cooked improperly. I cut the loin into three 4-pound portions and threw them in the freezer, while I scoured the internet and cook books for a recipe and cooking directions. Now, this recipe is a family favorite! This would be wonderful for a holiday meal, or anytime you want to create something that will "wow" your family!
Provided by Kibbie
Categories Pork
Time 2h50m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Pork Loin Directions-------------.
- Set oven to 475 degrees.
- Pierce top of pork loin with sharp knife about every one or two inches, depending on your fondness for garlic (if there is a fatty layer, that would be the top side), Insert slivered garlic into the slits made by the knife.
- Combine mustard, thyme, savory, marjoram, salt and pepper to make a smooth paste.
- Spread all over pork loin, roll the loin in chopped parsley.
- Cover with plastic wrap and let rest in refrigerator for at least one hour.
- Place on rack in shallow roasting pan.
- Roast in 475 degree oven for exactly 30 minutes.
- Pull loin out, and rest on countertop (uncovered) for exactly 30 minutes.
- (This step is very important! The loin will continue to cook internally as it rests at room temperature, and this creates a juicy loin).
- As the loin is resting, turn oven temperature down to 325 degrees.
- After the loin has rested, put it back in the oven (325 degrees), and bake for approx.
- 30- 45 minutes, or until the internal temperature reaches 145 degrees.
- Do not overcook!
- Let the loin rest uncovered for 15-20 minutes before slicing, the internal temperature will continue to climb even after taking the loin from the oven.
- (150-155 degrees) While the loin is resting, begin the currant sauce.
- Currant Sauce Directions-------------.
- Over medium heat, melt jam.
- Whisk in mustard, vinegar, and salt and pepper until smooth.
- Slice the loin very thinly, and pour a stream of currant sauce over the slices for presentation.
- Enjoy!
Nutrition Facts : Calories 479.4, Fat 24.1, SaturatedFat 8.3, Cholesterol 102.1, Sodium 567.4, Carbohydrate 30.8, Fiber 1, Sugar 21.6, Protein 34.4
SOY AND BOURBON MARINATED PORK TENDERLOIN
My aunt included this in a family cookbook several years ago and I'm not sure where the original recipe came from. This is a delicious way to prepare pork tenderloin. It can be served as an appetizer or a main dish. It always seems to show up on every buffet or appetizer table for family gatherings. Do not be afraid of the long cooking time--it comes out beautifully moist everytime.
Provided by MamaJ
Categories Pork
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix together soy, bourbon, and brown sugar.
- Place in zip lock bag or glass baking dish and add tenderloins.
- Marinate 4-24 hours, turning occasionally.
- Bake tenderloins for 1 1/2 hours at 300 degrees.
- Remove from oven and let rest at least 10 minutes.
- Mix mustard sauce ingredients together until well blended. (Sour cream through red wine vinegar).
- Garnish with green onions.
- For appetizers, slice thin and serve with timy dinner rolls or French bread slices and mustard sauce.
- For dinner, slice thicker and serve with mustard sauce.
Nutrition Facts : Calories 159.4, Fat 7.1, SaturatedFat 2.3, Cholesterol 9, Sodium 800, Carbohydrate 9.1, Fiber 0.2, Sugar 5.6, Protein 1.9
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- Preheat grill to 350° to 400° (medium-high) heat. Remove pork from marinade, reserving marinade.
- Grill pork, covered with grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 150° to 155°. Remove pork from grill, and let stand 10 minutes before slicing.
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