WHISKY GLAZED PORK TENDERLOIN
Provided by Kylee Cooks
Time 47m
Number Of Ingredients 14
Steps:
- Mix the rub ingredients in a bowl, then spread on the pork on all sides, and rub it into the meat.
- Let sit in the fridge for a few hours.
- Melt the butter in a saucepan over medium heat.
- Add the garlic and cook for a minute, then add the whisky, and the rest of the glaze ingredients
- Bring to a boil, then reduce the heat to a fast simmer - whisking (so it doesn't burn). Reduce to a thick syrup (3-5 minutes)
- Remove from the heat and season to taste.
- Preheat the oven to 350.
- Add the pork in a large roasting dish, and cook 40-45mins.
- During the last 5 minutes, baste the pork with some of the glaze.
- Remove to a cutting board, and rest 5 minutes.
- Slice, and serve with the glaze.
WHISKEY BARBECUE PORK
The ingredient list may seem long for my saucy pork, but most of these items are common things you'll already have in your kitchen. Plus, once the sauce is mixed up, the slow cooker does the rest and you can focus on other things. I think the liquid smoke is what gives the barbecue its authentic taste!
Provided by Taste of Home
Categories Lunch
Time 6h15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, mix the first 12 ingredients. Place pork roast and onion in a 5-qt. slow cooker. Add sauce mixture. Cook, covered, on low 6-8 hours or until pork is tender. , Remove roast and onion. Cool pork slightly; discard onion. Meanwhile, skim fat from sauce. If desired, transfer sauce to a small saucepan; bring to a boil and cook to thicken slightly. , Shred pork with two forks. Return pork and sauce to slow cooker; heat through. Serve on buns.
Nutrition Facts : Calories 505 calories, Fat 19g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 618mg sodium, Carbohydrate 43g carbohydrate (21g sugars, Fiber 2g fiber), Protein 35g protein.
PORK TENDERLOIN WITH WHISKEY SAUCE RECIPE
Provided by á-170456
Number Of Ingredients 8
Steps:
- Prepare the Whiskey Sauce: In an enameled saucepan, dry-roast the garlic over medium-high heat until the skin chars. Add the olive oil, butter, beef stock, lemon juice and bourbon. Reduce sauce over medium heat, about 10 minutes. Set aside. Cut the pork into 1- by 1- by 4-inch pieces. Pan-roast in a heavy pan until cooked through and lightly browned, about 7 to 10 minutes, turning frequently. Slice the pork on the bias into long strips. Fan out 3 or 4 slices for each serving and spoon the Whiskey Sauce, including the cloves of garlic, over the pork. This recipe yields 4 servings. Per serving: 400 calories, 4g carbohydrate, 46g protein, 20g fat, 140mg cholesterol.
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