PORK TENDERLOIN WITH BOURBON-PEACH SAUCE AND CABBAGE SLAW
Pork tenderloin with peaches is the ultimate warm-weather meal. Peaches soften and release their natural juices in a cast-iron skillet to create a slightly sweet sauce that perfectly complements the pork, while cabbage slaw brings texture and crunch to the plate.
Provided by Mark Driskill
Time 40m
Yield Serves 4 (serving size: 4 oz. pork, 3/4 cup slaw, and 1/4 cup sauce)
Number Of Ingredients 14
Steps:
- Heat a large cast-iron skillet over medium-high, and add 1 tablespoon oil. Season pork with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add to skillet, and cook, turning to brown all sides, until a thermometer inserted in thickest portion registers 140°F, 5 to 6 minutes per side. Transfer to a plate.
- Add peaches to skillet; cook, stirring often, until lightly browned, 2 to 3 minutes. Add bourbon, 1 tablespoon vinegar, and 1 tablespoon honey; cook, stirring often, until sauce is slightly thickened, about 5 minutes. Remove skillet from heat; add butter, swirling until melted.
- Whisk together mustard, remaining 2 tablespoons oil, remaining 2 tablespoons vinegar, remaining 1 tablespoon honey, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a large bowl. Add cabbage, almonds, parsley, and thyme; toss to coat. Slice pork. Divide slaw and pork among 4 plates; top with peach sauce.
Nutrition Facts : Calories 411, Carbohydrate 22 g, Fat 22 g, Fiber 4 g, Protein 28 g, SaturatedFat 5 g, Sodium 643 mg, Sugar 16 g, UnsaturatedFat 16 g
SPICED PORK MEDALLIONS WITH BOURBON SAUCE
Our tasting panel simply raved over this tender pork with its spicy, sweet sauce. -Kathy Kantrud, Fenton, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 221 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 581mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
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.
INSTANT POT PORK LOIN WITH CARROTS AND ONIONS
Pork Loin is so lean that it's often overcooked and turns out dry --but not with the Instant Pot. After just thirty minutes, you have tender and juicy pork in a rich, savory sauce. Serve with mashed potatoes for a quick and easy comfort meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Stir to combine the brown sugar, dill, paprika, 1 1/2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mixture all over the pork loin.
- Set a 6- or 8-quart Instant Pot® to medium saute (see Cook's Note) and add the olive oil. When the oil is hot, add the pork loin and brown all over, turning with tongs, about 4 minutes. Remove to a plate. Add the onions and carrots and season with 1/2 teaspoon salt. Cook, stirring frequently, until the vegetables begin to brown, about 4 minutes. Add the tomato paste, thyme and sage. Stir to coat the vegetables in the tomato paste. Add the wine and simmer until reduced by half, 1 to 2 minutes. Add the chicken broth and return to a simmer. Tuck the bay leaf into the sauce and nestle the pork loin in the middle (it will not be covered by liquid).
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Remove the pork to a cutting board.
- Return the sauce to a simmer on the medium saute setting. Mash the butter and flour into a paste with a fork in a small bowl. Whisk into the simmering sauce and cook, whisking, until sauce is thickened, about 1 minute. Discard the bay leaf and stir in the parsley. Thinly slice the pork and serve with the sauce.
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
PORK TENDERLOIN SANDWICHES WITH BOURBON SAUCE
First had these sandwiches at a tailgating party. They are very good and pack up nicely in an ice-chest. Originally from Southern Living. Chill time not included in prep time.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h15m
Yield 36 appetizers
Number Of Ingredients 14
Steps:
- To make bourbon sauce: In a small bowl, add the bourbon sauce ingredients; stir to combine; set aside.
- Cut several small slits in the tenderloins; stuff garlic slivers into the slits.
- In an oblong shallow dish, add the peanut oil, 1/4 cup bourbon, 1 tablespoon Worcestershire sauce, rosemary, and 1 teaspoon Greek seasoning; stir to combine; add the tenderloins; turn to coat.
- Cover and chill for 2 hours; turning every now and then.
- Bake at 325° for 55 minutes or until meat thermometer reads 160°.
- Cut tenderloins into 1/4 inch slices.
- Pour bourbon sauce over the tenderloins; cover and put back into the refrigerator to chill 8 hours.
- Serve pork on yeast rolls.
Nutrition Facts : Calories 241.4, Fat 5.2, SaturatedFat 0.9, Cholesterol 12.3, Sodium 409.1, Carbohydrate 35.2, Fiber 1.4, Sugar 5.6, Protein 9.7
PORK TENDERLOIN WITH BOURBON SAUCE
Steps:
- In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth.
- Place tenderloin and marinade in a food storage bag; refrigerator for 4 hours or overnight.
- Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165° internally and is no longer pink in the center.
- Baste occasionally while cooking. Slice in 1/2-inch thick slices to serve.
Nutrition Facts : Calories 444 kcal, Carbohydrate 18 g, Cholesterol 126 mg, Fiber 1 g, Protein 45 g, SaturatedFat 4 g, Sodium 858 mg, Fat 18 g, ServingSize 6 servings, UnsaturatedFat 13 g
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