Pork Tenderloin In Bourbon Brown Sugar Marinade Food

PORK TENDERLOIN IN BOURBON-BROWN SUGAR MARINADE

Pork Tenderloin in Bourbon-Brown Sugar Marinade image

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

Ingredients

1/2 cup jack daniels sour mash (any will work) or 1/2 cup a Bourbon (any will work)
1/2 cup dark brown sugar
1/3 cup soy sauce
1/2 bunch fresh cilantro, coarsely chopped
1/4 cup lemon juice
1 1/2 teaspoons Worcestershire sauce
1 cup water
1/2 teaspoon dried thyme
2 lbs pork tenderloin or 4 -6 pork chops

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

PORK TENDERLOIN IN BOURBON-BROWN SUGAR MARINADE RECIPE - (4.1/5)

Pork Tenderloin in Bourbon-Brown Sugar Marinade Recipe - (4.1/5) image

Provided by lovemygolden

Number Of Ingredients 9

Ingredients

1/2 cup Jack Daniels Bourbon (any bourbon will work)
1/2 cup dark brown sugar
1/3 cup soy sauce
1/2 bunch fresh cilantro, coarsely chopped
1/4 cup lemon juice
1 1/2 teaspoons Worcestershire sauce
1 cup water
1/2 teaspoon dried thyme
2 lbs pork tenderloin or 4 -6 pork chops

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. Submit a Correction

BROWN SUGAR AND BALSAMIC GLAZED PORK TENDERLOIN

Brown Sugar and Balsamic Glazed Pork Tenderloin image

Pork tenderloin with a delightful savory-sweet balsamic glaze.

Provided by Mike Marziale

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

Ingredients

½ cup brown sugar
½ cup water
¼ cup balsamic vinegar
2 tablespoons soy sauce
1 tablespoon cornstarch
2 cloves garlic, crushed
1 ½ teaspoons ground sage
¾ teaspoon salt
¼ teaspoon pepper
2 (1 1/2 pound) pork tenderloins
1 tablespoon olive oil, or as needed

Steps:

Combine brown sugar, water, balsamic vinegar, soy sauce, and cornstarch in a small saucepan over medium heat. Cook, stirring constantly, until mixture thickens, 4 to 6 minutes. Remove from the heat and set aside.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking sheet.
Combine garlic, sage, salt, and pepper in a small bowl. Rub garlic mixture over pork tenderloins.
Heat oil in a large skillet over medium-high heat. Arrange tenderloins in the skillet and brown evenly, 2 to 3 minutes per side. Transfer pork to the prepared baking sheet and brush with the balsamic glaze.
Bake in the preheated oven for 20 minutes. Turn pork, brush again with glaze, and continue cooking until pork is slightly pink in the center, about 20 minutes more, or until desired doneness. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Remove tenderloin to a platter. Allow to rest for 10 minutes. Drizzle a little extra glaze over the top. Carve and serve with remaining glaze on the side.

Nutrition Facts : Calories 228.1 calories, Carbohydrate 16.2 g, Cholesterol 73.7 mg, Fat 5.7 g, Fiber 0.1 g, Protein 26.7 g, SaturatedFat 1.6 g, Sodium 507.6 mg, Sugar 14.5 g

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