Bourbon Pork Loin Chili Recipes

SPICE RUBBED PORK TENDERLOIN WITH BOURBON-CHIPOTLE SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• Combine the paprika, sugar, salt, cumin, mustard powder, black pepper and cayenne pepper in a bowl.
• Heat a large cast-iron pan over medium-high heat, and lightly coat with canola oil. Dredge the pork tenderloin in the rub, tapping off any excess, before searing on all sides, about 3 minutes per side. Place the pan into the oven and cook to medium doneness, 8 to 10 minutes. Promptly remove from the oven and let rest at least 15 minutes.
• Serve with the Bourbon-Chipotle Sauce.
• Heat the olive oil in a medium saucepan over medium-high heat. Cook the onions until soft, and then pour in 2 cups of the bourbon and cook until reduced to a few tablespoons. Stir in the chicken stock, apple juice, brown sugar, peppercorns and chipotle, and cook until reduced by half.
• Strain through a fine mesh strainer, and then return to the pan and cook until it becomes the consistency of a sauce. Add the remaining 2 tablespoons bourbon and cook 2 minutes. Season with salt.

SPICED PORK MEDALLIONS WITH BOURBON SAUCE

Steps:

• In a small saucepan, combine the bourbon, brown sugar, vinegar, soy sauce, garlic and pepper. Bring to a boil; cook until liquid is reduced to about 1/2 cup, stirring occasionally., Meanwhile, combine the chili powder, cinnamon, salt and allspice; rub over pork slices., In a large skillet coated with cooking spray, cook pork over medium heat for 2-4 minutes on each side or until tender. Serve with sauce.

JERRE'S BLACK BEAN AND PORK TENDERLOIN SLOW COOKER CHILI

Steps:

• Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours.
• Break up pieces of cooked pork to thicken the chili before serving.

SPICY BOURBON CHILI

Steps:

• Brown Ground Chuck and minced garlic.
• Melt butter in a large pot over medium heat. Add bell peppers and onions and cook for 10 minutes.
• Add the ground chuck and garlic mixture to pot. Stir in remaining ingredients except bourbon and beans. Use only 1 teaspoon of ground red pepper to begin with, adding more for hotter chili.
• Simmer uncovered for 1 1/2 hours, stirring occasionally.
• Add Bourbon and kidney beans and simmer for 1/2 hour longer.

PORK LOIN CHILI

Steps:

• Pour 4 tablespoons of the oil into a large, heavy bottomed stockpot and place over high heat for 2 to 3 minutes. Season the pork with a dash of salt and pepper and brown it in batches, 3 to 5 minutes per batch. Set aside the browned pork.
• Pour the remaining oil into the pot and add the onion, garlic, bell pepper and jalapenos. Season the veggies with the brown sugar, chili powder, cumin, cayenne, salt, pepper and cilantro. Sweat the vegetable mixture over medium heat for 10 minutes, until the onion is soft. Add the pork back to the pot along with the tomatoes, honey, coffee, bourbon. Add the beans, stir well, bring up to a simmer and then lower the heat to the lowest setting.
• Let simmer 2 to 3 hours, until the pork is juicy and buttery soft. Serve directly from the stovetop with side bowls of sour cream, sliced jalapenos, and shredded cheddar.

ALL DAY PORK LOIN CHILI

Steps:

• Pour 4 tablespoons of the oil into a large, heavy bottomed stockpot and place over high heat for 2 to 3 minutes. Season the pork with a dash of salt and pepper and brown it in batches, 3 to 5 minutes per batch. Set aside the browned pork.
• Pour the remaining oil into the pot and add the onion, garlic, bell pepper and jalapenos. Season the veggies with the brown sugar, chili powder, cumin, cayenne, salt, pepper and cilantro. Sweat the vegetable mixture over medium heat for 10 minutes, until the onion is soft. Add the pork back to the pot along with the tomatoes, honey, coffee, bourbon. Add the beans, stir well, bring up to a simmer and then lower the heat to the lowest setting.
• Let simmer 2 to 3 hours, until the pork is juicy and buttery soft. Serve directly from the stovetop with side bowls of sour cream, sliced jalapenos, and shredded cheddar.

BOURBON PORK LOIN CHILI

Steps:

• Make one day before serving for optimal flavor.
• Heat 4 Tablespoons of vegetable oil over high heat in large heavy pot or dutch oven. Generously season pork with kosher salt and freshly ground black pepper. Add pork loin in batches to sear on all sides. Remove pork and set aside.
• Turn heat down to medium. Add remaining 4 Tablespoons of vegetable oil to pot. Add red bell pepper, jalepenos, onion cumin, chili powder, cayenne pepper, salt and pepper. Sweat vegetables until onions are soft.
• Add in the garlic and saute for 1 minute just until you smell the garlic cooking.
• Add the bourbon and let cook for 2 minutes.
• Add in the honey, kidney beans, black beans, and tomatoes. Turn up the heat until mixture is bubbling.
• Turn the heat down to lowest setting and simmer for at least 3 hours. Or until the pork is buttery and tender.
• Place cooked chili in refrigerator overnight to allow flavors to meld.
• Slowly reheat over medium low heat before serving.
• Top with cheddar cheese, sour cream, avoocados, and cilantro.

BOURBON POTTED CHILI ONIONS

Steps:

• Melt the butter in a large casserole over low heat. Add the onions, add the salt and pepper and stir to coat well. Cook very slowly over slow heat until the onions are soft and translucent. In rapid succession add the chili powder and stir to incorporate fully. Stir in the tomato paste and sugar and moisten with the vinegar. Continue to cook over low heat. As the liquids begin to bubble, be careful not to burn the tomato and sugar. Nothing should caramelize in this dish. Add the bourbon carefully, allowing the alcohol to burn off. Add the broth and braise, with a lid on, until the onions are nearly dry.
• May be served hot or cold.

BOURBON BACON PULLED PORK

Steps:

• Combine garlic powder, onion powder, salt, and pepper in a small bowl. Massage over all sides of pork loin for 1 minute. Place pork in a slow cooker.
• Mix brown sugar, bourbon, and apple cider vinegar together in a bowl and pour over pork loin. Close slow cooker.
• Cook on Low until pork is tender, 8 to 10 hours. Remove pork from slow cooker and shred with 2 forks. Mix with bacon.

BOURBON-MARINATED PORK TENDERLOIN

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.

PORK TENDERLOIN IN BOURBON

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).