Friday, February 25, 2011

Pork Tenderloin in Bourbon and Brown Sugar with a Marinated Mushroom Salad

I received this tenderloin recipe from my college roommate's mom, Mary Patton, in 2007.  Before then I was never a big fan of pork tenderloin because I didn't really see what all the fuss was about.  Pork tended to be boring, bland and sometimes quite dry.  When Mary made this my entire view of the other white meat changed completely!!  Since then I have found more recipes that are great but this one still stands out as my favorite.

Pork Tenderloin in Bourbon and Brown Sugar

1/2 cup bourbon (of course in my family that means Jack Daniel's, don't even think about bringing in Wild Turkey, Jim Beam or even Makers Mark - sorry Will and Moseley)
1/2 cup dark brown sugar
1/3 cup soy sauce
1/2 bunch fresh cilantro, coarsely chopped
1/4 cup fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
1 cup water
1/2 teaspoon dried thyme
2 (1 lb) pork tenderloins 

In a shallow glass casserole dish combine the Bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water and thyme, stirring until the sugar is completely dissolved.   
Add the pork, cover and marinade in the fridge turning occasionally for 8-12 hours.  Preheat the oven to 450 degrees.  Coat a baking sheet or roasting pan with aluminum foil making sure the entire pan is covered.  Place the tenderloins so they are NOT touching.  Roast for 30 minutes or until meat thermometer registers 160 degrees, basting occasionally with the marinade.  Discard any unused marinade.  

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1 comment:

  1. I made this last night and it's a winner in my house!! Thank You!