Pork Tenderloin With Whiskey Sauce Food

WHISKY GLAZED PORK TENDERLOIN

Steps:

• Mix the rub ingredients in a bowl, then spread on the pork on all sides, and rub it into the meat.
• Let sit in the fridge for a few hours.
• Melt the butter in a saucepan over medium heat.
• Add the garlic and cook for a minute, then add the whisky, and the rest of the glaze ingredients
• Bring to a boil, then reduce the heat to a fast simmer - whisking (so it doesn't burn). Reduce to a thick syrup (3-5 minutes)
• Remove from the heat and season to taste.
• Preheat the oven to 350.
• Add the pork in a large roasting dish, and cook 40-45mins.
• During the last 5 minutes, baste the pork with some of the glaze.
• Remove to a cutting board, and rest 5 minutes.
• Slice, and serve with the glaze.

PORK MEDALLIONS WITH WHISKY SAUCE

Steps:

• 1. Combine first 7 ingredients in a microwave-safe bowl. Microwave at High for 1 minute or until thoroughly heated; set the mixture aside.
• 2. Heat a large skillet over medium-high heat. Add oil to the pan; swirl to coat. Sprinkle salt and pepper evenly over both sides of the pork. Add the pork to the pan; cook 3 minutes on each side or until the desired degree of doneness. Remove from the pan; keep warm.
• 3. Add whisky mixture to the pan; bring to a boil. Cook until reduced to 1/4 cup (about 1 minute). Serve pork with the sauce spooned over it.

WHISKEY-MARINATED TENDERLOINS

Steps:

• Combine the bourbon, brown sugar, Worcestershire, cumin and garlic in a zip top bag.
• Add the steaks to the bag, gently massage the marinade into the steaks, making sure that all are covered.
• Let marinate in the refrigerator for at least two hours, turning the bag occasionally.
• Heat a grill pan (or your BBQ) to medium high. If using a grill pan, coat it with cooking spray so the steaks don't stick.
• Cook the steaks on each side for about 4 minutes, or until done to your liking.
• Remove from the pan and cover with foil, let rest for 5 minutes before serving.

PORK TENDERLOIN WITH PORT SAUCE

Steps:

• Heat oil in a medium, heavy-bottomed skillet over high heat.
• Pat pork dry, and season with salt and pepper.
• Cook pork in oil until brown, about 4 minutes or until cooked to desired doneness.
• Transfer to a warm platter; set aside.
• Remove skillet from heat.
• Discard fat, and add port; return skillet to heat.
• Deglaze pan, scraping with a wooden spoon to loosen the browned bits from the bottom.
• Continue cooking until sauce is reduced to about 2 tablespoons.
• Add stock, and cook until sauce is lightly syrupy, about 4 minutes.
• Whisk in butter, a little at a time, gently shaking pan while whisking.
• Stir in vinegar.
• Taste, and adjust for seasoning.
• Spoon sauce over pork, and serve immediately.

PORK TENDERLOIN WITH MARMALADE SAUCE

Steps:

• Preheat oven to 400 degrees.
• In small bowl combine mustard, garlic, rosemary and pepper.
• Completely cover each tenderloin with mixture.
• Form roast of uniform thickness and tie with string.
• Bake for 50-60 minutes .
• Combine marmalade, stock, ginger and soy sauce in small saucepan.
• Heat to boiling.
• Mix cornstarch with water to form thick paste and add it to the sauce.
• Stir until sauce thickens.
• Slice the pork and serve with the sauce.