GRILLED PORK TENDERLOIN WITH PEACH BOURBON GLAZE
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- 1. Bring peaches, maple syrup, and lemon juice to a boil in a small sauce pan. Reduce heat and simmer for 20 to 30 minutes until peaches are caramelizing. Remove from heat and cool. Mash peaches with a potato masher for a more textured glaze or puree in a food processor if you want a smoother glaze.
- 2. Transfer peaches to a small bowl and combine with bourbon, vinegar, mustard, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper.
- 3. Preheat grill to medium high heat (450 degrees). Season pork tenderloins with 1/2 teaspoon salt and 1/2 teaspoon pepper. Top tenderloins with peach glaze.
- 4. Turn off one burner on the grill and place tenderloins over burner that is off. Cook for 15 to 20 minutes or until internal temperature reaches 145 degrees. Remove from grill, cover with foil, and let rest for 10 minutes.
- 5. Slice and serve immediately.
PORK TENDERLOIN WITH ROASTED CABBAGE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 500˚. Place the cabbage on a baking sheet, leaving room for the pork. Brush the cabbage all over with the melted butter; season with salt and pepper. Roast 15 minutes.
- Meanwhile, rub the pork with salt, pepper and the coriander. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the pork and cook, turning, until browned all over, 8 minutes (reduce the heat if the pork is getting too dark). Transfer the pork to the baking sheet with the cabbage; reserve the skillet. Roast the pork and cabbage together until a thermometer inserted in the center of the pork registers 145˚, 13 to 15 minutes; transfer to a cutting board. Continue roasting the cabbage until browned, 5 to 10 more minutes.
- Melt the remaining 1 tablespoon butter in the reserved skillet over medium-high heat. Add the bell pepper, onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the paprika and stir until toasted, 30 seconds. Stir in the vinegar and sugar, then pour in 1/3 cup water, scraping up the bottom of the skillet. Cook until a thin sauce forms, 1 to 2 minutes; season with salt and pepper.
- Slice the pork and divide among plates along with the cabbage. Spoon the bell pepper mixture over the pork; top with the parsley.
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 PEACH BARBECUE SAUCE
Yield Makes 6 to 8 servings
Number Of Ingredients 18
Steps:
- For sauce:
- Sauté chopped bacon and chile de àrbol in heavy large saucepan over medium heat until bacon is crisp. Add chopped onion and garlic cloves; sauté until onion is translucent, about 5 minutes. Add Worcestershire sauce and crushed peppercorns; stir 1 minute. Add peaches and sauté until translucent, about 5 minutes. Add orange juice, ketchup, 1 1/2 tablespoons lemon juice, and hot pepper sauce. Simmer until sauce thickens enough to coat spoon thickly, stirring sauce often, about 30 minutes.
- Strain sauce into medium bowl, pressing enough liquid and solids through strainer to yield 2 cups sauce; discard solids in strainer. Season sauce to taste with salt and more lemon juice, if desired. (Can be made 1 week ahead. Cover and refrigerate.)
- For pork:
- Brush pork tenderloins with olive oil to coat. Arrange pork on rimmed baking sheet. Mix coarsely ground black pepper, kosher salt, and garlic powder in small bowl to blend. Sprinkle seasoning mixture all over pork. (Tenderloins can be prepared 1 day ahead. Cover and refrigerate.)
- Prepare barbecue (medium-high heat). Transfer 1/2 cup sauce to small bowl to use for basting. Pour remaining sauce into small saucepan. Grill pork tenderloins until brown and meat thermometer inserted into center registers 140°F, turning occasionally with tongs, about 18 minutes. Brush pork all over with some of basting sauce. Grill pork until glazed, turning and brushing with more basting sauce, about 3 minutes longer. Transfer pork to work surface; let rest 10 minutes.
- Rewarm sauce in pan. Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter. Drizzle pork with some warm peach barbecue sauce. Serve, passing remaining sauce separately.
- *A long, thin red chile available at Latin American markets, some specialty foods stores, and some supermarkets.
PORK TENDERLOIN SANDWICHES WITH BOURBON SAUCE
First had these sandwiches at a tailgating party. They are very good and pack up nicely in an ice-chest. Originally from Southern Living. Chill time not included in prep time.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h15m
Yield 36 appetizers
Number Of Ingredients 14
Steps:
- To make bourbon sauce: In a small bowl, add the bourbon sauce ingredients; stir to combine; set aside.
- Cut several small slits in the tenderloins; stuff garlic slivers into the slits.
- In an oblong shallow dish, add the peanut oil, 1/4 cup bourbon, 1 tablespoon Worcestershire sauce, rosemary, and 1 teaspoon Greek seasoning; stir to combine; add the tenderloins; turn to coat.
- Cover and chill for 2 hours; turning every now and then.
- Bake at 325° for 55 minutes or until meat thermometer reads 160°.
- Cut tenderloins into 1/4 inch slices.
- Pour bourbon sauce over the tenderloins; cover and put back into the refrigerator to chill 8 hours.
- Serve pork on yeast rolls.
Nutrition Facts : Calories 241.4, Fat 5.2, SaturatedFat 0.9, Cholesterol 12.3, Sodium 409.1, Carbohydrate 35.2, Fiber 1.4, Sugar 5.6, Protein 9.7
PORK TENDERLOIN
Here's a great recipe for a pork tenderloin marinated overnight and smothered in a warm apple jelly.
Provided by Cookinkim
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Rub meat with the mustard powder and thyme to taste. Place in a nonreactive dish and add 1/2 cup sherry, 1/2 cup soy sauce, the garlic and the ginger. Coat the loin well, cover and refrigerate overnight.
- Preheat oven to 325 degrees F (165 degrees C).
- Bake in the preheated oven for 25 minutes per pound, or until the internal temperature reaches 145 degrees F (63 degrees C). Baste the pork occasionally while cooking.
- Meanwhile, heat the apple jelly in a small saucepan over medium heat. Add 2 tablespoons sherry and 1 tablespoon soy sauce, stir well, reduce heat to low and let simmer. Pour over the tenderloin when it's done.
Nutrition Facts : Calories 367 calories, Carbohydrate 30.7 g, Cholesterol 122.8 mg, Fat 6.7 g, Fiber 0.3 g, Protein 40.7 g, SaturatedFat 2.2 g, Sodium 1453.6 mg, Sugar 26.3 g
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- Dust pork tenderloin with flour and then salt and pepper. Heat a large cast-iron skillet over medium-high, and add. Add the oil. When the oil is hot, add the pork to skillet and brown on two sides.
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