Honey Bourbon Pork Tenderloin Recipes

HONEY BOURBON GRILLED PORK TENDERLOIN

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 AND HONEY SMOKE-ROASTED PORK TENDERLOIN

Steps:

• Combine all marinade ingredients; blend well. The marinade for this dish can be prepared a day in advance; marinating should go on for 24 hours.
• Lay the pork tenderloins in a ceramic or glass dish and pour marinade over them. Turn the tenderloins several times during the 24 hours that they are marinating in the refrigerator. When ready to cook, pat the pork dry.
• Preheat charcoal in an outdoor grill and soak the wood chips in water for 30 minutes. Add the chips to the hot coals. Roast the pork evenly for about 40 minutes, until its internal temperature is 165°F If pork is to be eaten hot, allow it to sit on the edge of the grill for 10 minutes or so after it is cooked so that the juices can be drawn back into the meat.

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).

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.

HONEY GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
• Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
• Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).

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. ;-)