Robyns Drunken Pork Tenderloin Recipe 45 Food

ROBYN'S DRUNKEN PORK TENDERLOIN RECIPE - (4/5)

Steps:

• Preheat oven to 350°. Remove the pork tenderloin from the package and trim off any silver skin - this is a shiny fat type piece that may (or may not) be on part of the tenderloin. Honestly though if you don't take it off now it is not a big deal, you can cut it off the cooked pork as you are eating it if you need to. Sprinkle the garlic powder, salt and pepper (to lightly cover) over all sides of each piece of pork. Heat a large skillet over medium-high heat and add the pork tenderloins. Let the pork sit without moving for about 3 minutes. Before that it will seem like they are "stuck" to the pan, but after 3 minutes or so the pork tenderloin pieces should release. Rotate the pork tenderloins so that you get each of the outside surfaces browned nicely. Remove the browned pork tenderloin from pan and place in a rectangular baking dish. Now add the onions to the same pan you used to brown the pork tenderloin and saute them for about 5 minutes. Then carefully add about 1/4 bottle of the wine to deglaze the pan. It will steam up a lot and you need to take a wooden spoon and scrape the bottom of the pan right away to loosen up all of those nice browned bits - they are full of pork flavor! Once you have the bits scraped up, add the rest of the bottle of wine and bring to a boil. Let simmer for 3 minutes. Pour the onion and wine mixture over the browned pork tenderloin in the baking dish. Place in the oven and bake for approximately 35-40 minutes. Use your meat thermometer to make sure the pork is at 145° in the thickest part. Remove from the oven and place the pork tenderloins on cutting board to rest. Pour the liquid from the baking dish into your skillet on high heat and whisk in one package of brown gravy mix. Cook on medium for about 3 minutes to thicken and reduce. Slice your roasted pork tenderloin, after it has rested for about 10 minutes, into about 1/4" thick slices and serve with the onions and top with the red wine gravy.

DRUNK & DIRTY TENDERLOIN

Steps:

• Atleast 4 hours, and up to 12 hours, before you plan to barbecue, combine the marinade ingredients.
• Place the tenderloin in a plastic bag or shallow dish and pour marinade over the meat.
• Turn the meat occasionally if needed to saturate the surface with the marinade.
• Prepare the smoker for barbecuing, bringing the temperature to 200 - 220 degrees F.
• Remove the tenderloin from the refrigerator and drain the marinade, reserving it.
• Cover the tenderloin thoroughly with the black pepper first, then with the white pepper.
• Let the tenderloin sit for 30 minutes.
• Pour half the marinade into a saucepan and refrigerate it until the tenderloin is cooked.
• If you plan to baste the meat (optional), pour the other half of the marinade into another saucepan and stir in the oil and water.
• Bring this mop mixture to a boil over high heat and boil for several minutes.
• Keep the mop warm over low heat.
• In a heavy skillet, sear the meat quickly on all sides over high heat.
• Transfer the tenderloin to the smoker and cook for 1 1/2-2 hours, mopping (basting) with the mop mixture every 20 minutes in a wood-burning pit, or as appropriate for style of smoker.
• The meat is ready when the internal temperature reachs 140-145 degrees F.
• Be careful not to overcook since tenderloin is best rare to medium-rare.
• Bring the reserved portion of the marinade to a boil, and boil for several minutes, until the marinade is reduced by one-fourth.
• Slice the tenderloin and serve topped by spoonfuls of the sauce.

DRUNKEN PORK TENDERLOIN WITH BOURBON-BROWN SUGAR GLAZE

Steps:

• In a large bowl, blend broth, bourbon, teriyaki sauce, teriyaki glaze, soy sauce, brown sugar, shallots and rosemary. (You will use half the mixture as marinade and half for sauce.) Marinate the pork tenderloin for at least 1 to 2 hours in half the marinade. After marinating, drain meat.
• In a large skillet over medium-high heat, add oil. Pan sear meat on both sides. Add reserved marinade and simmer for 5 to 6 minutes, or until meat is just cooked through.

DRUNKEN PORK ROAST

Steps:

• Marinate pork loin in wine, garlic and herbs overnight.
• Place pork in a a large covered roasting pan (I used a three quart casserole, but if you want to add a few extra veggies, you may want to go bigger.
• Arrange vegetables around the roast.
• Pour the marinade over roast and vegetables.
• Cover and bake at 350°F for 1 1/2- 2 hours.
• Remove cover and continue baking for another 1/2 hour.

DRUNKEN PORK ROAST AND GRAVY

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Rub Italian seasoning all over the pork roast (be generous) and set aside.
• In a Dutch oven casserole dish, heat olive oil and bacon grease on medium high.
• Add pork roast and sear on all sides (about 1 or 2 minutes per side).
• Add the onion and garlic on the last turn.
• Remove from heat; add wine; cover and bake for 2-1/2 to 3 hours or until internal temperature reaches 160 degrees Fahrenheit.
• Remove roast from pot and place on cutting board.
• Cover with foil (allowing meat to 'set') and begin making the gravy.
• Place the Dutch oven containing the baked juices (wine sauce) on top of the stove over medium heat.
• In a small bowl, mix the milk and flour until smooth.
• Add the flour mixture to the juices; season with salt and pepper to taste.
• Whisk or stir constantly until you get gravy consistency (about 10 minutes). If gravy becomes too thick, simply add more milk, a little at a time.
• Slice pork and serve with the gravy.

ROBYN'S SMOTHERED BAKED PORK CHOPS

Steps:

• Preheat oven to 350°F.
• In a 9x13 glass baking dish, empty two cans of cream of mushroom soup. Add 1/2 cup of water and the Gravy Master. Stir.
• Place on top of gravy mixture the pork chops. They can be overlapped.
• Next, season meat with the Worcestershire sauce. Then season with the lemon pepper seasoning, seasoning salt, garlic powder, and parsley flakes. (Amounts can vary, depending on your liking.).
• Lastly, arrange the green peppers and onion over the meat. Cover with foil and bake for and hour or until done.