Bourbon Marinated Pork Tenderloin

Here is a shout out to fellow foodie blogger 5 Star Foodie for her great recipe for Bourbon Tenderloin. I had a clip which I thought was a slide show but...it is totally messed up...so I deleted it.

Ingredients you'll need are: 1/3 cup bourbon 1/4 cup brown sugar 3 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon ground sage 1 teaspoon dry mustard 1 pound pork tenderloin For the corn puree you'll need...... 3 ears of white corn 3 tablespoons butter Salt to taste Combine first seven ingredients in a bowl and mix well. Place the pork tenderloin in a plastic bag, cover with marinade, seal, and refrigerate for at least 5 hours. (Sorry about the blurry shot of Jack Daniels) Don't forget -Let it sit over night in the fridge......... Prepare grill. Take the pork tenderloin out of marinade, slice it into 1-inch medallions (about 12), and sprinkle lightly with salt. Grill the pork medallions for about 2-3 minutes per side or until cooked through. Meanwhile, cook the corn for about 10 minutes in a salted boiling water. Cut the kernels off and place those in a food processor. Add 3 tablespoons of melted butter and mix well. Strain, pushing the corn puree out with a wooden spoon as much as possible (will be about a cup of corn puree). Serve pork medallions with corn puree. The corn puree was wonderful - I highly recommend you prepare this as a side. We also served with Mississippi Mud (porter pilsner mixture, roasted sweet potato and turnip, cranberries and of course, bread. Thank you 5 Star Foodie for posting this delicious meal on your blog. We all enjoyed it very much!

15 comments:

Cathy said...

I have a couple of tenderloins in the freezer...and a whole bottle of Jack Daniels to cook (or drink) with.......Yum!! Thx for sharing - it's going on the to try pile.

monicajane said...

yum...I'm gonna do this next. I've been cooking pork on the grill with the same ol' herbs and spices lately...it's always good, but it's time I do something new. this sounds great...just gotta get some bourbon!

Will be posting on it when I get around to it!
thanks

Wandering Coyote said...

Nice! I wish I could afford bourbon because I'd love to make pecan pie with it!

heartnsoulcooking said...

WOW!!! sounds GREAT!!! a must try. THANKS!!! Geri

Donna-FFW said...

My, does that ever sound delicious. Jack daniels. Better. Looks delicious. 5 star has the best stuff!!

Pierce said...

Thanks everyone! It was a good one...the marinade would most likely be great on chicken too.

Coyote, when I need just a bit of any particular alcohol I buy those little airline sized bottles. That's a cheaper way to do it because I don't always have it to invest in say...brandy....for Nigella Bacony Brandied chicken.

Monica - let me know when you try this one. I can't take credit - it's 5 star foodie's recipe and Doug grilled it!

girlichef said...

Oh my gosh, this sounds freakin' awesome!! Of course, Bourbon is my friend, so.... ;)

Wandering Coyote said...

We get minis up here too, but not a great selection at our liquor store - mainly stuff like Bailey's and other liqueurs.

~~louise~~ said...

Fabulous interpretation Tina. The corn puree sounds most interesting.

I happen to have a bottle of Jack on hand. I'm thinking of doing this with some cornish hens I have soaking in brine "as we speak."

Thanks for sharing AND, Happy National Brandied Fruit Day!!!

Pierce said...

Girlichef - what about Makers Mark? That's a friend of ours as well.......

WC - Is that something I culd send you? Can we ship alcohol across the border...I don't know..

Louise - Thank you and I think the cornish hens would be great in bourbon. Please let me know!

Also, I did not know it was Happy National Brandied Fruit Day...

~~louise~~ said...

Tina, I followed the recipe using Cornish Hens except, I omitted the mustard and I roasted them rather than using the grill. It was awesome!!!

You're not going to believe what I did though. I didn't have the corn for the relish:( However, I had some highly cinammony leftover bread pudding so I stuffed it in the cornish hens just as it was, raisins and all!!! The Jack and the hens and the "stuffing" bread pudding turned out remarkably good considering it was something I just "threw together." I thank you for the inspiration. I just wish I would have taken pics.

Pierce said...

Louise - that is brillint, really. I wish you had taken photos.....the cinnamon bread must have been pretty tasty stuffing.

5 Star Foodie said...

Wonderful! I'm so glad you liked the pork & the corn puree! Thanks so much for the shout out!

Pierce said...

5 Star = you have some wonderful recipes...so glad we tried this one, it's a keeper for us :-)

Cookin' Canuck said...

The bourbon in the sounds great! What a great way to dress up a pork tenderloin.

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