all sorts of recipes, from me to you

all sorts of recipes, from me to you…

Monday, February 20, 2012

Bourbon-Soaked Pork Tenderloin with Brown Sugar Honey Glaze ~ a Cookbook ~ and Distilleries


If you like a lingering bourbon flavor in meat, you will have to use this marinade the next time you prepare pork.  The bourbon flavor comes through just enough to notice but not enough to overpower the meat.





One of my very favorite Southern cookbooks is The New Low-County Cooking by Marvin Woods.  The jacket liner of his cookbook says, “There’s a whole world of flavor packed into an eighty-plus-square-mile area surrounding the cities of Charleston and Savannah.  It’s called the Low Country of South Carolina.”  It’s a great area to visit for cuisine and beautiful scenery.  Marvin Woods transforms standards into updated dishes, which leads to this recipe for Bourbon-Soaked Pork Tenderloin.  Actually, his recipe is intended for pork chops but I had pork tenderloin and used it instead.  









The marinade in this recipe is a super tenderizer for the pork with the end product being tender and succulent.  If you are apprehensive about using bourbon, substitute it with apple, cranberry or grape juice, sparkling cider, vegetable or chicken broth.  After the pork marinates for 36 hours or so, it can go on the grill, as Woods does, or in the oven, my way.  Then brush it several times with the Brown Sugar Honey Glaze while roasting.  






Bourbon is really the only distinct American spirit, according to Woods, with most of it coming from Kentucky.  I know that for a fact as I grew up in Louisville, and there are countless distilleries in the surrounding area.  Check out this post that was made just after I began blogging. 

I learned a lot about bourbon as a great family friend was a Federal inspector over-seeing many distilleries ~~~ he had so many stories for us and samples too, in unlabeled bottles!





Bourbon-Soaked Pork Tenderloin with Brown Sugar Honey

 1 (2 pounds) boneless pork tenderloin
Bourbon marinade
Brown Sugar Honey Glaze

For the bourbon marinade:

1 cup bourbon
¾ cup orange juice
¼ cup lemon juice
2 tablespoons vegetable oil
1 tablespoon vanilla
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon crushed red pepper flakes
1 teaspoon salt



In medium bowl, stir together all the marinade ingredients.
Place the tenderloin in a deep baking dish.
Pour the marinade mixture over the pork, cover, and refrigerate for at least 24 hours and up to 36 hours, turning occasionally.

Remove from refrigerator and place in roasting pan.
Roast pork for about 40 minutes or until thermometer inserted into center of pork registers 160 degrees.
During the last 10 minutes, brush with the Brown Sugar Honey Glaze several times.


Brown Sugar Honey Glaze:

¾ cup honey
¼ cup firmly packed dark brown sugar
1 tablespoon hoisin sauce
1 tablespoon lemon juice
½ tablespoon grated fresh ginger
1 teaspoon minced garlic
1 teaspoon Marv Spice*

Method:

In a saucepan, combine the honey and brown sugar and cook over low heat, stirring frequently, until the sugar is dissolved. 
Stir in all the remaining ingredients.
Simmer for 5 minutes, stirring occasionally.
Cover and refrigerate for up to 3 months.

Marvin Woods:  This flavorful sauce with an Asian accent can be used in place of most barbecue sauces.  I especially like it on spare ribs, pork and lamb.


*Recipe for Marv Spice:

1 tablespoon ground nutmeg
1 tablespoon chili powder
1 tablespoon cayenne pepper
1 tablespoon celery salt
¼ teaspoon freshly ground black pepper

Method:

In a small bowl, mix all of the ingredients together until combined.
Store in airtight container for up to 6 months.

Marvin Woods:  I use this spice mixture in my macaroni and cheese as well as in fish, chicken and meat dishes that I feel can use a touch of inspiration.

 This is especially delicious for all you pork and bourbon lovers!

ENJOY!!!


Be sure to visit my friend, Linda, at My Kind of Cooking!  She’s hosting a great giveaway now ~ one of her cookbooks and cute kitchen towels.







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38 comments:

Lyndsey said...

Mmm...I'm a big bourbon fan, and love to find new ways to season pork. I should use this next time. It sounds like a great cookbook, I want it! :D I am making that spice mix too...I love it!

Food, Fun and Life in the Charente said...

This sounds magical, I have all the ingredients in the house other than the Bourbon. Never looked for it in France but I am sure it must be around :) Diane

Shug said...

I am a fan of all of the ingredients and the number one meat of choice for me is Pork, so this makes for a great combination...sounds Gooood to me!
Have a blessed day.
shug

Martha said...

looks and sounds delicious! we love a good grilled tenderloin!

Lynda said...

I love a good grilled tenderloin and yours looks delicious.
That sounds like a great cookbook to have!

StephenC said...

I'm all for almost everything you propose here. The variation is that I will marinate the pork in bourbon by drinking it before, during, and after cooking it. LOL

Susan said...

You know, I really need to prepare more pork. I love bourbon also.....hmmmm....

Jennifurla said...

I can imagine the great flavor here, came out great.

Pam said...

Lyndsey, the spice is a unique blend, guess it's the nutmeg that really makes it different and I use it often. It sounds like to me, you'd really like pork prepared this way!

Diane, it is! I would think bourbon would be available by you, if not use whiskey.

Shug, thanks! The meat tastes great! You have a blessed day also.

Martha, thanks! Pork tenderloin hits the spot for sure.

Lynda, thank you! I really like the cookbook. Lots of good recipes like gumbo and ribs!

Stephen, that sounds like a fun methodical way to marinade. I'll drink to that!

Susan, I didn't know it before this recipe, what a great marriage pork and bourbon is!

Jennifurla, you got it. Hope you're having a good Monday!

Christine's Pantry said...

This looks so good.

Katerina said...

Although I don't drink, I love the flavor alcohol leaves to meat. The marinade is super delicious and so is the pork Pam! Beautiful recipe!

Jenn said...

Marinating for up to 36 hours? Oh yea, that pork is full of amazing flavors for sure! I think it might be time for me to buy some bourbon!!!

Joanne said...

Brown.Sugar.Honey.Glaze.

i feel like I could drink that,

Pam said...

Christine, thanks!

Katerina, there's lots of great flavors with this.

Jenn, I was surprised with that too but all that marinating time really made it tender and tasty.

Joanne, lol! It sounds like a good plan to me!

Rosa's Yummy Yums said...

An interesting book and a lovely recipe! That pork tenderloin looks divine.

Cheers,

Rosa

Soni said...

Love the color of the pork.Gorgeous!!Spicy and Bourbon,what's not to love!!

Pam said...

Rosa, thanks! It's a great cookbook.

Soni, thank you and have a good evening!

Pegasuslegend said...

Pam this is right up my alley the only way to make this dish is with bourbon love it!

Debbi Does Dinner Healthy said...

The bourbon marinade sounds awesome with this! I'll bet that has a fantastic flavor. The glaze sounds super too!

Linda www.mykindofcooking.com said...

Great swap out with pork loin instead of pork chops. I love pork loin recipes and this one looks like it is full of flavor! I am going to have to check that book out!

Carol @ Always Thyme to Cook said...

Book sounds great! I love bourbon in a glaze, looks delicious on the pork.

Cathy at Wives with Knives said...

I bet that bourbon does magical things to a pork loin and the honey glaze sounds wonderful. Bookmarked this one for sure!

Ocean Breezes and Country Sneezes said...

I'm always looking for a good pork recipe and this looks fantastic! Thanks for sharing, and I'm going to check out Wood's cookbook, and visit your friends blog!

Kirby said...

ahmm.. looks so delicious so perfect and classy :).
thanks for sharing it help me a lot thanks.

Big Dude said...

Sounds really good Pam and I'd say that following a 36 hour bourbon soak, that was one happy piece of pork

Nezzy said...

Well fan me now and pass me a fork. I've been itchin' to grill a tenderloin and this recipe looks too good to pass up.

Thanks sweetie!!!

God bless ya and have an amazin' day!!! :o)

Pam said...

Oh Pam... that looks and sounds amazing!!!!

Rita said...

Love to find new recipe for Pork tenderloin; it is often on our menu; this one sure looks wonderful; pinning this one.

Country Dreaming said...

Sounding delish!
Looks good too.

Melinda

Lizzy said...

Pam, this may be our dinner tomorrow!! It sounds fantastic!

lupe@gin said...

perfect! added to my list now :)
it really looks delicious thanks i click this blogsite.

Pam said...

Claudia, thanks, I'm glad you like it.

Debbie, thank you and have a good day.

Linda, it's definitely an interesting cookbook.

Carol, me too. It gives it lots of good flavor.

Cathy, great! Hope you try it and like it.

Ocean, wonderful! You'll see it's all good stuff.

Kirby, thank you! It's so delicious.

Larry, absolutely! And good too. lol

Nezzy, wish we could get the grill out for the tenderloin. More snow on the way tonight. God bless you too and have a fun day.

Pam, thanks. It's a great tasting tenderloin.

Rita, thanks! We have it fairly often also. Good source of protein and lean.

Melinda, thank you. I'm glad you stopped by!

Lizzy, you will have a good then! Wish I could be at your table! Enjoy!

lupe, thank you! It was great of you to stop by and comment!

Velva said...

Wow!, Wow and Wow again.

Velva

Pam said...

Velva, lol, thanks!

Marguerite said...

Omg, that is one awesome marinade! Looks scrumptious and I love the spices, too! Thanks for the great recipe!

Debbie said...

I love pork but have never made a pork tenderloin! Guest thi recipe for my fiest try would be a great place to start...sounds awesome! Deb@http://healthycomfort.blogspot.com/

Chris said...

Pork and bourbon are a great team. I actually don't drink liquor but think the taste of bourbon is fantastic with food, especially grilled or broiled items.

Your pork looks so tasty Pam!

Casey said...

Can one be in love with a glaze. I am. That is amazing.