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Bourbon-Brown sugar Pork Tenderloin
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2 (1lb) | pork tenderloins |
1/4 cup | firmly packed dark brown sugar |
1/4 cup | minced green onions |
1/4 cup | bourbon |
1/4 cup | soy sauce |
1/4 cup | dijon mustard |
1/2 tsp | freshly ground pepper |
1/2 tsp | cornstarch |
Remove silver skin from tenderloins, leaving a thin layer of fat. combine brown sugar and anent 5 ingredients in a large zip-top plastic freeze bag add pork seal bag, and chill 8 to 18 hours, turning bag occasionally. Remove pork from marinade, reserving marinade.
Preheat grill to 350 to 400 degrees (medium-high) heat. Grill pork, covered with grill lid, 8 minutes on each side or until a meat thermometer inserted into thickest portion registers 155 degrees Remove from grill and let stand 10 minutes.
Meanwhile, combine reserved marinade and cornstarch in a saucepan. Bring to a boil over medium heat; cook, stirring constantly, 1 minute. Cut pork diagonally into thin slices, and arrange on a serving platter; drizzle with warm sauce.
1/1/2 lb flank steak may substituted. reduce grill time to 6 to 8 minutes on each side or to desired degree of doneness.
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