RCP: Bourbon Pork Tenderloin

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RCP: Bourbon Pork Tenderloin

Postby Jeff Yeast » Thu Oct 12, 2006 2:46 pm

1lb (or so) whole pork tenderloin
1/2 cup bourbon (I use Evan Williams Black)
1/2 cup orange juice
2 Tbs dark brown sugar
1 Tbs worcestershire
Crushed red pepper to taste
Salt to taste
Fresh cracked black pepper to taste

Mix ingredients together in a large zip-lock bag, add tenderloin and marinate for about an hour. Remove tenderloin, reserving the marinade, and grill to desired doneness. Reduce remaining marinade in a saucepan over medium heat until you have a loose syrup consistancy. Cut tenderloin into medalions and top with reduction sauce.

I like this recipe a lot! It has distinctive bourbon character with a sweet/spicy tang. You can increase the amount of sauce as needed, just keep the proprtions of Bourbon and OJ equal. Try it and let me know what you think.
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Jeff Yeast
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Re: RCP: Bourbon Pork Tenderloin

Postby Cynthia Wenslow » Thu Oct 12, 2006 3:15 pm

Looks great, Jeff. This is perfect for the cool autumn weather we are having right now. I'll most likely try it this weekend, maybe with some roasted sweet potatoes. Comfort food, yum!

Thanks for posting it.
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Cynthia Wenslow
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Re: RCP: Bourbon Pork Tenderloin

Postby Jeff Yeast » Thu Oct 12, 2006 5:52 pm

You're most welcome. I forgot to add that my favorite wine with this dish is a Simi Sauvignon Blanc.
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Jeff Yeast
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