Friday, February 26, 2010

Bourbon Glazed Pork Tenderloin

Like a lot of things I make, I like to think that I have made them so many times that I have perfected them.

This pork is based off of Bourbon Glazed Salmon. I tweaked the recipe to have enough of the marinade to reserve some to use as a sauce. I also marinate the pork much longer than the salmon. Using the technique from another recipe, I tried cooking the pork in the marinade, vs. broiling it and the marinade has a more prounounced flavor. I also think the pork is jucier.  Pulling it from the oven at 155 degrees and letting it sit for 10 minutes before slicing also helps with that.

I also learned a small trick when using the reserved marinade. Since it does have bourbon in it and the alcohol can have that raw taste, bring it to a boil to take the edge off.

This pork is easy enough for a weeknight, but also tastes special enough to serve to company. You can do the bulk of the work before your guests arrive and then pop it in the oven to cook when the time is right.

Bourbon-Glazed Pork Tenderloin

2 cups packed brown sugar
3/4 cup bourbon
1/2 cup low-sodium soy sauce
1/4 cup fresh lime juice
4 teaspoons grated peeled fresh ginger
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 garlic cloves, crushed
2 - 2 1/2 pounds pork tenderloin
Combine the first 8 ingredients in a large zip-top plastic bag;  reserve about 1 cup of marinade. Refrigerate. Add pork tenderloins to zip top bag. Seal bag, and marinate in refrigerator 2 -8 hours, turning bag occasionally.

Preheat oven to 450 degrees.

Empty ziploc bag contents into a 11x3 baking dish, marinade and all, and bake for about 25 minutes, or until an instant read thermometer reads 155 degrees. Let pork sit about 10 minutes before removing from baking dish and slicing.

Take reserved marinade and heat in a sauce pan until it starts to boil. Serve pork with a drizzle of sauce.

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