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
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
PORK TENDERLOIN IN BOURBON-BROWN SUGAR MARINADE
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
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
GRILLED BOURBON-MARINATED PORK CHOPS OR PORK TENDERLOINS
Plan ahead the pork needs to marinade for a minimum of 12 hours. Use this marinade for 2 pork tenderloins or 6-8 pork chops. You can reduce the bourbon to 1/3 cup but 1/2 cup is better!
Provided by Kittencalrecipezazz
Categories Pork
Time 12h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl whisk together the marinade ingredients; place in a large zip-loc plastic bag.
- Add in the pork chops or 2 pork tenderloins; seal the bag.
- Turn to coat with the marinade.
- Refrigerate for a minimum of 12 hours.
- Set grill to high heat (about 400°F).
- Remove the pork and discard the marinade.
- Place on grill.
- For pork chops cook for about 15 minutes on each side, depending on how thick your chops are.
- For pork tenderloins, cook for about 25 minutes turning occasionally or until the pork is cooked; tent with foil and let sit for about 10 minutes before slicing.
- Delicious!
BOURBON MOLASSES-GLAZED GRILLED PORK TENDERLOIN
I love to cook tenderloins, they are all meat and so tender and good. Marinating them in Bourbon, Molasses and Coffee just makes them better.
Provided by Marsha Gardner
Categories Pork
Number Of Ingredients 8
Steps:
- 1. Rinse the tenderloins, pat them dry, and trim off the silver skin and any excess fat. Place them in a shallow container or large resealable bag. Set aside.
- 2. In a small bowl, whisk together the coffee, bourbon, molasses, vinegar, olive oil, and thyme. Pour the marinade over the pork, and turn to coat on all sides. Cover, and chill in the refrigerator for at least 2 hours or overnight. (Turn the pork a few times to evenly distribute the marinade.)
- 3. When you're ready to cook the pork, prepare a hot fire in a charcoal or gas grill, and let the coals turn to gray ash with a slight red glow. Keep the coals on one side of the grill to create areas of direct and indirect heat. (If using a gas grill, heat just one side on medium.)
- 4. Remove the pork from the marinade, reserving the marinade, and season with salt and pepper. Boil marinade for 5 minutes before using to baste pork tenderloin. Place the pork on the hot grill directly over the coals, and cook for about 12 to 15 minutes, basting with the reserved marinade and turning three or four times to avoid charring. Move the pork away from the coals, close the grill or cover the pork with foil, and cook for another 3 to 5 minutes, until an internal thermometer inserted in the tenderloin reads 145-degrees for medium or 160-degrees for medium-well.
- 5. Remove the pork from the grill, and transfer to a cutting board. Cover loosely with foil, and let it rest for 5 to 10 minutes. Slice the pork into small medallions (1/4 to 1/2 inch thick), sprinkle with a little salt (if you like) and serve warm.
SOY AND BOURBON MARINATED PORK TENDERLOIN
My aunt included this in a family cookbook several years ago and I'm not sure where the original recipe came from. This is a delicious way to prepare pork tenderloin. It can be served as an appetizer or a main dish. It always seems to show up on every buffet or appetizer table for family gatherings. Do not be afraid of the long cooking time--it comes out beautifully moist everytime.
Provided by MamaJ
Categories Pork
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix together soy, bourbon, and brown sugar.
- Place in zip lock bag or glass baking dish and add tenderloins.
- Marinate 4-24 hours, turning occasionally.
- Bake tenderloins for 1 1/2 hours at 300 degrees.
- Remove from oven and let rest at least 10 minutes.
- Mix mustard sauce ingredients together until well blended. (Sour cream through red wine vinegar).
- Garnish with green onions.
- For appetizers, slice thin and serve with timy dinner rolls or French bread slices and mustard sauce.
- For dinner, slice thicker and serve with mustard sauce.
Nutrition Facts : Calories 159.4, Fat 7.1, SaturatedFat 2.3, Cholesterol 9, Sodium 800, Carbohydrate 9.1, Fiber 0.2, Sugar 5.6, Protein 1.9
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