HONEY BOURBON GRILLED PORK TENDERLOIN
We had this tonight and it was quit good. A little different. The sauce is really rich and creamy and I loved it, but it doesn't go well on mashed potatoes. Modified from a recipe from cooking light.
Provided by Nimz_
Categories Pork
Time 11m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Trim fat from pork.
- Combine onion and next 7 ingredients (through the garlic cloves) and place in a large zip-lock plastic bag.
- Add pork and seal.
- Marinate in refrigerator for 1 hour.
- Remove pork from bag, reserving marinade.
- Salt and pepper pork. (We used a generous portion of fresh ground pepper).
- Prepare grill to medium heat.
- Place pork on a greased grill and reduce heat to low.
- Cover and cook for about 20 minutes for a nice pink color inside. (NOTE: I have a Weber grill and it gets pretty hot on low so use your own judgment. 20 minutes was perfect for us).
- Turn every 5 minutes and baste with 1/2 cup marinade.
- Remove to a 200 degree preheated oven to keep warm. (Let it sit for about 10 minutes while you make the sauce).
- Sauce:.
- The onions will be a little crip, so it that does not suit you, remove them with a slotted spoon before preparing the sauce.
- Place flour in a small saucepan.
- Gradually add remaining marinade and water, stirring with a whisk until blended.
- Bring to a boil over medium heat and cook for 3-5 minutes or until thickened, stirring constantly.
- Spoon gravy over pork and serve.
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
HONEY BOURBON PORK TENDERLOIN
Steps:
- In bowl, whisk honey, brown sugar, soy sauce, bourbon and garlic paste. Remove membranes from pork tenderloins. Place in resealable bag. Pour marinade over. Seal, removing as much air as possible. Refrigerate at least 2 hrs, up to overnight, turning occasionally. Heat oven to 425. Remove tenderloins from marinade, place on rack in baking pan. Place in oven on centered rack. After 15 minutes, add broth to pan, mixing with drippings. Spoon mix over meat. Roast approx 30 min or until internal temp reaches 145, basting with pan drippings twice. Remove from oven, cover with foil and let sit 10 minutes. Can be made on grill. ;-)
HONEY BOURBON GLAZED TENDERLOIN
I was looking for something new to do with a pork tenderloin this week and saw a few that I liked. One featured a bourbon marinade and another was resplendent with rosemary and garlic. Lacking ingredients to create either one at the moment...I did what I always do...I improvised and this recipe is what I came up with. My family...
Provided by Cynthia Creamer-Pirtle
Categories Pork
Time 1h25m
Number Of Ingredients 16
Steps:
- 1. **The tenderloin I used was four lbs and very wide. I sliced it down the center lengthwise. Cut slits in the tenderloin and insert garlic cloves into the meat.
- 2. Combine all marinade ingredients and place tenderloin in a large zip lock bag with marinade. Let set three hours or overnight.
- 3. Bake, uncovered in a 350 degree oven for 30 to 45 minutes until no longer pink in the middle.
- 4. Combine all ingredients for glaze and spoon over cooked tenderloin. Return to oven for 10 minutes.
- 5. I like this recipe served with garlic smashed potatoes and brussels sprouts or broccoli.
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