Best 3 Honey Bourbon Pork Tenderloin Recipes
Craving a sweet, savory, and juicy main course? Look no further than honey bourbon pork tenderloin! This delectable dish combines the succulent tenderness of pork tenderloin with the rich flavors of honey and bourbon, creating a mouthwatering experience that will tantalize your taste buds. The honey and bourbon glaze caramelizes beautifully during cooking, infusing the tenderloin with a symphony of sweet and tangy flavors that dance on your palate. Get ready to embark on a culinary journey with our comprehensive guide to making the perfect honey bourbon pork tenderloin, where we'll uncover the secrets to achieving the ultimate blend of flavors and textures.
Let's cook with our recipes!
HONEY BOURBON GRILLED PORK TENDERLOIN
We had this tonight and it was quit good. A little different. The sauce is really rich and creamy and I loved it, but it doesn't go well on mashed potatoes. Modified from a recipe from cooking light.
Provided by Nimz_
Categories Pork
Time 11m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Trim fat from pork.
- Combine onion and next 7 ingredients (through the garlic cloves) and place in a large zip-lock plastic bag.
- Add pork and seal.
- Marinate in refrigerator for 1 hour.
- Remove pork from bag, reserving marinade.
- Salt and pepper pork. (We used a generous portion of fresh ground pepper).
- Prepare grill to medium heat.
- Place pork on a greased grill and reduce heat to low.
- Cover and cook for about 20 minutes for a nice pink color inside. (NOTE: I have a Weber grill and it gets pretty hot on low so use your own judgment. 20 minutes was perfect for us).
- Turn every 5 minutes and baste with 1/2 cup marinade.
- Remove to a 200 degree preheated oven to keep warm. (Let it sit for about 10 minutes while you make the sauce).
- Sauce:.
- The onions will be a little crip, so it that does not suit you, remove them with a slotted spoon before preparing the sauce.
- Place flour in a small saucepan.
- Gradually add remaining marinade and water, stirring with a whisk until blended.
- Bring to a boil over medium heat and cook for 3-5 minutes or until thickened, stirring constantly.
- Spoon gravy over pork and serve.
BOURBON AND HONEY SMOKE-ROASTED PORK TENDERLOIN
A recipe I am posting for the Pacific Islands for ZWT. This sounds delicious and I love grilling recipes. It has common ingredients that are used in recipes for Hawaii.
Provided by diner524
Categories Pork
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Combine all marinade ingredients; blend well. The marinade for this dish can be prepared a day in advance; marinating should go on for 24 hours.
- Lay the pork tenderloins in a ceramic or glass dish and pour marinade over them. Turn the tenderloins several times during the 24 hours that they are marinating in the refrigerator. When ready to cook, pat the pork dry.
- Preheat charcoal in an outdoor grill and soak the wood chips in water for 30 minutes. Add the chips to the hot coals. Roast the pork evenly for about 40 minutes, until its internal temperature is 165°F If pork is to be eaten hot, allow it to sit on the edge of the grill for 10 minutes or so after it is cooked so that the juices can be drawn back into the meat.
Nutrition Facts : Calories 732.1, Fat 45.1, SaturatedFat 8, Cholesterol 164.1, Sodium 1191.9, Carbohydrate 13.6, Fiber 0.9, Sugar 10, Protein 53.9
HONEY BOURBON PORK TENDERLOIN
Steps:
- In bowl, whisk honey, brown sugar, soy sauce, bourbon and garlic paste. Remove membranes from pork tenderloins. Place in resealable bag. Pour marinade over. Seal, removing as much air as possible. Refrigerate at least 2 hrs, up to overnight, turning occasionally. Heat oven to 425. Remove tenderloins from marinade, place on rack in baking pan. Place in oven on centered rack. After 15 minutes, add broth to pan, mixing with drippings. Spoon mix over meat. Roast approx 30 min or until internal temp reaches 145, basting with pan drippings twice. Remove from oven, cover with foil and let sit 10 minutes. Can be made on grill. ;-)
Tips:
- Use a sharp knife to trim the pork tenderloin of any silver skin or fat. This will help the marinade penetrate the meat and ensure even cooking. - If you don't have a meat mallet, you can use a rolling pin to pound the pork tenderloin to an even thickness. This will help it cook more evenly. - Don't overcrowd the pan when searing the pork tenderloin. If the pan is too crowded, the meat will not brown properly. - Use a meat thermometer to ensure that the pork tenderloin is cooked to your desired doneness. The internal temperature should reach 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, or 165 degrees Fahrenheit for well-done. - Let the pork tenderloin rest for 10-15 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.Conclusion:
Honey bourbon pork tenderloin is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The combination of sweet honey, smoky bourbon, and savory pork is sure to please everyone at the table. Serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad, and you'll have a meal that everyone will love.
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