Terrytx
01-27-2011, 08:08 AM
This was very good, but much like others I have made. I marinated it for about 8 hours, but it says up to 18 and I do think it would have been better with a longer marinade. It was easy enough and tasty enough to do again. I served it with baked sweet potatoes and Garlic-Roasted Kale (CL-11/10) which was also good.
* Exported from MasterCook *
Bourbon-Brown Sugar Pork Tenderloin
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Yield: Makes 6 to 8 servings
Ingredients
2 (1-lb.) pork tenderloins
1/4 cup firmly packed dark brown sugar
1/4 cup minced green onions
1/4 cup bourbon
1/4 cup soy sauce
1/4 cup Dijon mustard
1/2 teaspoon freshly ground pepper
1/2 teaspoon cornstarch
Preparation
1. Remove silver skin from tenderloins, leaving a thin layer of fat.
Combine brown sugar and next 5 ingredients in a large zip-top plastic
freezer bag; add pork. Seal bag, and chill 8 to 18 hours, turning bag
occasionally. Remove pork from marinade, reserving marinade.
2. Preheat grill to 350° to 400° (medium-high) heat. Grill pork, covered
with grill lid, 8 minutes on each side or until a meat thermometer
inserted into thickest portion registers 155°. Remove from grill, and let
stand 10 minutes.
3. Meanwhile, combine reserved marinade and cornstarch in a saucepan.
Bring to a boil over medium heat; cook, stirring constantly, 1 minute. Cut
pork diagonally into thin slices, and arrange on a serving platter;
drizzle with warm sauce.
*1 1/2 lb. flank steak may be substituted. Reduce grill time to 6 to 8
minutes on each side or to desired degree of doneness.
Source:
"Southern Living, FEBRUARY 2011"
Serving Ideas : Garlic-Chive Mashed Potatoes and steamed green beans
* Exported from MasterCook *
Bourbon-Brown Sugar Pork Tenderloin
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Yield: Makes 6 to 8 servings
Ingredients
2 (1-lb.) pork tenderloins
1/4 cup firmly packed dark brown sugar
1/4 cup minced green onions
1/4 cup bourbon
1/4 cup soy sauce
1/4 cup Dijon mustard
1/2 teaspoon freshly ground pepper
1/2 teaspoon cornstarch
Preparation
1. Remove silver skin from tenderloins, leaving a thin layer of fat.
Combine brown sugar and next 5 ingredients in a large zip-top plastic
freezer bag; add pork. Seal bag, and chill 8 to 18 hours, turning bag
occasionally. Remove pork from marinade, reserving marinade.
2. Preheat grill to 350° to 400° (medium-high) heat. Grill pork, covered
with grill lid, 8 minutes on each side or until a meat thermometer
inserted into thickest portion registers 155°. Remove from grill, and let
stand 10 minutes.
3. Meanwhile, combine reserved marinade and cornstarch in a saucepan.
Bring to a boil over medium heat; cook, stirring constantly, 1 minute. Cut
pork diagonally into thin slices, and arrange on a serving platter;
drizzle with warm sauce.
*1 1/2 lb. flank steak may be substituted. Reduce grill time to 6 to 8
minutes on each side or to desired degree of doneness.
Source:
"Southern Living, FEBRUARY 2011"
Serving Ideas : Garlic-Chive Mashed Potatoes and steamed green beans