Best 3 Bourbon Marinated Pork Tenderloin Recipes
Embark on a culinary journey with bourbon marinated pork tenderloin, a succulent and flavorful dish that tantalizes taste buds with its smoky, sweet, and savory notes. This delectable entree, often regarded as a Southern classic, combines the richness of bourbon whiskey with the tender texture of pork tenderloin, resulting in a symphony of flavors that will leave you craving for more. Whether you prefer a simple marinade or a complex blend of spices, this versatile recipe offers endless possibilities to create a dish that reflects your personal taste preferences. With minimal preparation and cooking time, you can savor this mouthwatering dish that will undoubtedly become a favorite among family and friends.
Let's cook with our recipes!
SOY AND BOURBON MARINATED PORK TENDERLOIN
My aunt included this in a family cookbook several years ago and I'm not sure where the original recipe came from. This is a delicious way to prepare pork tenderloin. It can be served as an appetizer or a main dish. It always seems to show up on every buffet or appetizer table for family gatherings. Do not be afraid of the long cooking time--it comes out beautifully moist everytime.
Provided by MamaJ
Categories Pork
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix together soy, bourbon, and brown sugar.
- Place in zip lock bag or glass baking dish and add tenderloins.
- Marinate 4-24 hours, turning occasionally.
- Bake tenderloins for 1 1/2 hours at 300 degrees.
- Remove from oven and let rest at least 10 minutes.
- Mix mustard sauce ingredients together until well blended. (Sour cream through red wine vinegar).
- Garnish with green onions.
- For appetizers, slice thin and serve with timy dinner rolls or French bread slices and mustard sauce.
- For dinner, slice thicker and serve with mustard sauce.
Nutrition Facts : Calories 159.4, Fat 7.1, SaturatedFat 2.3, Cholesterol 9, Sodium 800, Carbohydrate 9.1, Fiber 0.2, Sugar 5.6, Protein 1.9
BOURBON MARINATED PORK TENDERLOIN
Categories Pork Fourth of July Backyard BBQ
Number Of Ingredients 12
Steps:
- Marinate tenderloin for 12 hours. Grill until pork reaches 170 degrees.
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, if desired. Note: For testing purposes only, we used Maker's Mark Kentucky Straight Bourbon Whisky.
Tips:
- Choose a good quality pork tenderloin: Look for a tenderloin that is firm to the touch, with no signs of bruising or discoloration.
- Marinate the pork tenderloin overnight: This will help to tenderize the meat and infuse it with flavor.
- Use a cast iron skillet or grill pan: This will help to create a nice sear on the pork tenderloin.
- Cook the pork tenderloin over medium-high heat: This will help to quickly cook the meat without overcooking it.
- Use a meat thermometer to ensure that the pork tenderloin is cooked to your desired doneness: The internal temperature of the pork tenderloin should be 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, and 165 degrees Fahrenheit for well-done.
- Let the pork tenderloin rest for 10 minutes before slicing and serving: This will help to redistribute the juices and make the meat more tender.
Conclusion:
Bourbon marinated pork tenderloin is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The pork tenderloin is marinated in a flavorful bourbon-based marinade, then grilled or roasted until cooked through. The result is a juicy, tender, and flavorful pork dish that is sure to please everyone at the table.
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