7/18/10

Bourbon Marinated Pork Tenderloin

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This is one of Mr. Smith's all-time favorites.

Bourbon Marinated Pork Tenderloin

1 (1 to 1.5 lb) pork tenderloin
6 T Worcestershire sauce (I like Lea & Perrins)
3 T bourbon (I use Maker's Mark)
3 T maple syrup
2 T honey-Dijon mustard (sometimes I use Emeril's Kicked Up Horseradish Mustard)
2 T vegetable oil
1/4 t ground pepper

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Whisk together Worcestershire sauce and next 5 ingredients in a small bowl until blended. Pour marinade into a large ziplock freezer bag, add the tenderloin, seal the bag. Turn the bag over a few times to coat the tenderloin well with the marinade.

Chill 2 hours, turning occasionally.

Grill pork, covered with grill lid, 10-12 minutes on each side or until a meat thermometer inserted in the thickest portion reads 150 to 155. Remove from grill and let stand 10 minutes before slicing.

While pork is grilling, pour marinade into a saucepan over medium-high heat. Boil 2 minutes. Drizzle sauce over pork before serving.

We started buying pork tenderloins at Costco in bulk because we liked this recipe so much. And then my mother-in-law told me I could add the marinade before freezing the pork, which is sheer genius.

I mix up a big batch of marinade and make up several ziplock bags, each with a tenderloin and marinade, and toss them in the freezer. If we want this for dinner, I set one out before I go to work. During the day it slowly defrosts and marinates and is ready to grill when we get home.

Such an easy way to have an elegant main dish in no time!

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From Southern Living 2009 Annual Recipes.

See more Mouthwatering Monday recipes over at Rachel's!
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Happy Monday!

11 comments:

The Urban Cowboy said...

Once again another fabulous recipe that I am collecting.

Mary said...

Thanks for sharing! I love pork tenderloin, but only have a couple of different ways to make it. This one's going in the book!

rubbish said...

Had Pork dor Sunday lunch yesterday. Gutted because I would have tried this. Maybe next week.

TKTC said...

That is, quite simply, inspired.

Michelle Smiles said...

Sounds YUM!

blueviolet said...

Now that sounds very flavorful!

2 Little Irish Boys said...

Hey Amy!
Hope you are well! I used to make this recipe all the time one of my favorites. Gonna make it right now for tonight!
I also buy my tenderloins from Sam's--man, they are so cheap and we eat tenderloins about once a week.
We should get together soon!
Vikki

Wendy said...

Hello Amy! I must admit it has been awhile since I checked your blog. This recipe looks yummy, thanks for sharing! I love your flower photos in the previous post as well.
To answer your question, I used my Nikon 18-200 lens with the aperture at f10. I think the trees framing the shot are what make it look so deep.

Hope you have a wonderful day!

Rachel said...

{drool}

Amy, someday.... you and me, together. in a kitchen.

please ;-)

YUM!

Malia said...

Oh. My. Word! This looks amazing! Looking forward to trying it!

Nap Warden said...

Dang Girl...that looks pretty darn tasty:P

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