JACK DANIEL'S PORK TENDERLOIN
Provided by Lynne Feifer
Number Of Ingredients 10
Steps:
- Place a large Ziploc bag into a large bowl and add to it the whiskey, olive oil, brown sugar, minced garlic,soy sauce, Dijon mustard Worcestershire sauce and ginger. Putting the bag into a bowl allows for the ease of adding the ingredients without the fear of it spilling over.
- Seal the bag and mix well.
- Place the pork loin onto a cutting board and prick all over with a fork.
- Put the meat into the bag. Seal and refrigerate for 8-10 hours, turning over occasionally.
- When ready to cook, preheat the oven to 350 degrees F.
- Prepare a rimmed baking sheet by lining it with tin foil and spray it with cooking spray.
- In a large skillet over high heat, sear the loin so that it is browned on all sides, reserving the marinade.
- Place meat on prepared baking sheet and pour 1/3 of the marinade over it.
- Cook for 40 minutes or until a meat thermometer reaches 148 degrees F.
- In the meantime, heat reserved marinade to a boil in a small saucepan over medium-high heat.
- Boil for 5 minutes, bringing the temperature to 165 degrees F. to ensure all of the food borne bacteria is killed off. Turn heat down to low, keeping sauce warm.
- Remove tenderloin from oven and transfer to a cutting board.
- Cover with tin foil and allow to rest for 10 minutes before cutting to serve. This will also bring them temperature of the meat up to a "doneness" of 170 degrees F.
WHISKEY BARBECUE PORK
The ingredient list may seem long for my saucy pork, but most of these items are common things you'll already have in your kitchen. Plus, once the sauce is mixed up, the slow cooker does the rest and you can focus on other things. I think the liquid smoke is what gives the barbecue its authentic taste!
Provided by Taste of Home
Categories Lunch
Time 6h15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, mix the first 12 ingredients. Place pork roast and onion in a 5-qt. slow cooker. Add sauce mixture. Cook, covered, on low 6-8 hours or until pork is tender. , Remove roast and onion. Cool pork slightly; discard onion. Meanwhile, skim fat from sauce. If desired, transfer sauce to a small saucepan; bring to a boil and cook to thicken slightly. , Shred pork with two forks. Return pork and sauce to slow cooker; heat through. Serve on buns.
Nutrition Facts : Calories 505 calories, Fat 19g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 618mg sodium, Carbohydrate 43g carbohydrate (21g sugars, Fiber 2g fiber), Protein 35g protein.
PORK TENDERLOIN WITH WHISKEY SAUCE RECIPE
Provided by รก-170456
Number Of Ingredients 8
Steps:
- Prepare the Whiskey Sauce: In an enameled saucepan, dry-roast the garlic over medium-high heat until the skin chars. Add the olive oil, butter, beef stock, lemon juice and bourbon. Reduce sauce over medium heat, about 10 minutes. Set aside. Cut the pork into 1- by 1- by 4-inch pieces. Pan-roast in a heavy pan until cooked through and lightly browned, about 7 to 10 minutes, turning frequently. Slice the pork on the bias into long strips. Fan out 3 or 4 slices for each serving and spoon the Whiskey Sauce, including the cloves of garlic, over the pork. This recipe yields 4 servings. Per serving: 400 calories, 4g carbohydrate, 46g protein, 20g fat, 140mg cholesterol.
WHISKEY-MARINATED TENDERLOINS
From Cooking Light, December 08. This marinade is enough for 10 tenderloin steaks, so a great recipe for company! Cooking time does not include marinating time of 2 hours.
Provided by IngridH
Categories Steak
Time 18m
Yield 10 steaks, 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine the bourbon, brown sugar, Worcestershire, cumin and garlic in a zip top bag.
- Add the steaks to the bag, gently massage the marinade into the steaks, making sure that all are covered.
- Let marinate in the refrigerator for at least two hours, turning the bag occasionally.
- Heat a grill pan (or your BBQ) to medium high. If using a grill pan, coat it with cooking spray so the steaks don't stick.
- Cook the steaks on each side for about 4 minutes, or until done to your liking.
- Remove from the pan and cover with foil, let rest for 5 minutes before serving.
PORK FILLET IN WHISKEY
Very simple to make, but very tasty and warming. Another typically Spanish dish, which I normally serve in the pan in the middle of the table, accompanied by lots of fresh French bread for dipping. A simple green salad is perfect as a side dish, or the more typical sliced tomato and cucumber, drizzled in olive oil and sprinked with coarse-ground sea salt and freshly ground black pepper.
Provided by Snowbunny Andorra
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix the olive oil with the whiskey in a shallow pan. Add garlic and seasoning and squeeze the lemon into the mixture.
- Slice the pork fillet into 1 inch slices. Flatten with fingers and add to the marinade.
- If the marinade does not cover the meat, add more oil and whiskey in equal measures until it does.
- Allow to marinate for 3 hours.
- Heat a frying pan until very hot. Remove the pork from the marinade and, a few pieces at a time, sear each side in the hot pan.
- Meanwhile, heat the marinade over a high flame.
- Once all pork is seared, return to marinade pan and continue to cook until pork is as desired.
- Serve in the pan in the centre of the table with plenty of crusty bread for dipping.
Nutrition Facts : Calories 525.6, Fat 37.2, SaturatedFat 6.1, Cholesterol 71.4, Sodium 59.3, Carbohydrate 2.2, Fiber 0.7, Sugar 0.1, Protein 24.2
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