Apple Bourbon Pork Tenderloin Recipes

PAN-ROASTED PORK TENDERLOIN WITH APPLES AND BOURBON

Steps:

• Slice the pork tenderloin into 6 to 7 medallions that are 1/2-to 3/4-inch thick, depending on the shape of the tenderloin.
• Combine the salt, coriander, fennel and pepper in a small bowl and mix well.
• Spread the sliced pork medallions on a plate or baking sheet and season evenly on both sides with the salt mixture (you may not use it all).
• Spread the flour on plate. Dip each of the pork medallions in the flour and pat off any of the excess.
• Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Cook the pork medallions in batches, adding more oil and butter as needed, browning them well on both sides, about 5 minutes total. Remove to a rack to rest. It's ok if the pork is not cooked all the way through at this stage, it will finish cooking in the sauce.
• When all the pork has been browned, pour off the fat in the pan into a small bowl. Add the remaining tablespoon butter and melt over medium-high heat. Add the shallots, thyme sprigs and some salt to the pan and cook until the shallots are softened and starting to get a little color, about 1 minute. Then add the apples and saute, stirring occasionally and adding more butter if necessary, until tender, 2 to 3 minutes more.
• Remove the pan from the heat, add the bourbon and stir to cook off some of the alcohol. Return the pan to the heat and cook, stirring, until reduced by half. Remove the thyme sprigs. Return the pork to the pan along with the chicken stock and season with salt. Simmer until well thickened and reduced, 2 to 3 minutes. Spoon the pork and apples onto plates and drizzle with the sauce.

ONE SKILLET APPLE BOURBON PORK TENDERLOIN

Steps:

• Preheat oven to 400°F.
• In a small bowl combine brown sugar, salt, cumin and garlic powder.
• Rub spice mix over the pork tenderloin and set aside.
• In a large oven proof skillet (I use cast iron), heat 2 Tablespoons of oil over medium-high heat.
• Add pork tenderloin and sear for approximately 2 minutes per side (approximately 8 minutes total).
• Remove skillet from heat, add apples, onions, and bourbon to the skillet.
• Arrange tenderloin to sit on top of apple mixture.
• Place skillet back on range and cook over medium high heat for additional 2 minutes.
• Sprinkle with sage. Place entire skillet into the oven and roast at 400°F for 15-20 minutes or until internal temperature reaches 145°F.
• Remove from oven and allow pork to rest for 10 minutes.
• Slice tenderloin and serve with apple mixture.

APPLE BOURBON BRAISED PORK RECIPE

Steps:

• Preheat oven to 350 degrees.
• Season pork liberally with salt and pepper. Sear all sides of pork well in a heavy dutch oven or other heavy oven-safe cooking vessel. Remove and set aside.
• Add onions to same pan and cook until translucent, approximately 3 minutes. Add garlic and cook another 1 minute. Remove pan from heat and add sherry. Return to heat and stir with a long handled spoon, making sure to scrape off any bits on the bottom of the pan. Add apples and all spices. Stir well to combine.
• Remove from heat, stir in bourbon and return pork to pan, nestling the meat down into the veggies and apples. Pour in chicken stock until pork is covered about half way. Cover and bake for approximately 35 minutes or until meat is tender and internal temp is at least 165 degrees.
• Remove pork from pan and cover loosely with foil. If necessary, return pan to heat and add a bit more sherry and bourbon to achieve desired consistency for topping meat.
• Slice, top with apple mixture and enjoy!

PORK TENDERLOIN IN BOURBON

Steps:

• Mix together soy sauce, bourbon, brown sugar, and garlic. Pour over pork, cover, and refrigerate at least 2 hours, turning occasionally.
• Preheat oven to 325 degrees F (165 degrees C). Remove pork from marinade, and place on rack of shallow roasting pan.
• Bake for 45 minutes or until a meat thermometer registers 145 degrees F (63 degrees C).

GRILLED PORK TENDERLOIN WITH BOURBON GLAZE

Steps:

• Trim any excess fat or sinews off the tenderloin and arrange the meat in a baking dish.
• To make the rub, place the rub ingredients in a small bowl and mix well with your fingers.
• Sprinkle this mixture over the pork on all sides, and rub it into the meat.
• Marinate the meat in the refrigerator for 2 hours.
• To make the glaze, melt the butter in a saucepan over medium heat.
• Add the garlic and cook for 1 minute.
• Add the bourbon and the rest of the glaze ingredients and briskly simmer the mixture over high heat, whisking well, until thick and syrupy, 2 to 4 minutes.
• Remove from the heat and add salt and pepper to taste: the mixture should be highly seasoned.
• Pour half the glaze into a small bowl.
• Grill the pork tenderloin over high heat until golden brown and cooked through, 3 to 4 minutes per side, 12 to 16 minutes in all.
• Internal temperature should be 160 drgrees.
• For the last 5 minutes, baste the tenderloin on all sides with the bourbon glaze in the bowl.
• Transfer the tenderloin to a cutting board and thinly slice on the diagonal.
• Arrange the pork on plates or a platter and spoon the remaining glaze in the saucepan on top.
• Serve at once.

APPLE BOURBON PORK TENDERLOIN

Steps:

• Preheat the oven to 450°F.
• Trim the tenderloin of any fat, cut it in half if necessary so that it will fit in your pan, and rub it with the thyme, salt, and pepper.
• In a cast iron pan or other oven-safe skillet, heat the butter or oil.
• When the butter or oil is hot, add the tenderloin. Brown it for a few minutes on one side, then use tongs to turn the tenderloin and brown the lateral sides for a minute. Leave it in the pan with the side you first browned face up. Turn off the heat.
• Add the bourbon and brown sugar and then the apples. Stir to coat the apples and then nestle them around the pork tenderloin (but leave the tenderloin in contact with the pan).
• Carefully move the pan to the oven and bake for about 20 to 25 minutes, until the internal temperature of the pork is 165°F. About halfway through, stir the apples once.
• Remove from the oven, let rest for a few minutes, and then slice and serve the tenderloin over the apples.

BROWN SUGAR ROASTED PORK TENDERLOIN WITH APPLE-CIDER-LEEK-BOURBON COMPOTE

Steps:

• Prepare the Pork Tenderloin: In a small bowl combine the rub ingredients. Pat the pork tenderloins dry and apply the rub mixture, with your hands, to all sides of the pork, massaging spices into the pork tenderloin. Optional, but recommended: wrap the pork tightly with plastic wrap and refrigerate for 4 hours up to overnight. (Remove plastic wrap from pork and discard when ready to cook)
• Meanwhile, Make the Compote: Melt the butter in a medium saucepan over medium heat. Add the leeks, salt, and pepper. Sauté until onion is soft and light golden in color, about 5-8 minutes, stirring occasionally. Add apples, raisins, apple cider, ginger, mustard, cinnamon, maple syrup and bourbon. Bring to a boil compote to a boil and immediately reduce heat to low. Cover and simmer, stirring occasionally, until the apples are soft and the mixture has thickened slightly, about 6 minutes. Remove cover and continue to cook for 5-6 minutes until compote is thickened and reduced. Remove from heat and set aside.
• Cook the Tenderloin: Remove pork from fridge 30 minutes prior to roasting, remove plastic wrap and discard. Set pork aside to remove chill. Preheat oven to 450 degrees F. Line a roasting pan or baking sheet with aluminum foil for easy clean up. Insert a wire rack large enough to hold both tenderloins into pan and add tenderloins. Roast until pork is slightly caramelized and an instant read thermometer reads 140-145 degrees F, about 25 minutes. Transfer pork to a clean work surface, tent lightly with aluminum foil and let rest 10 minutes before slicing.
• To Serve: Slice the pork tenderloin into thick rounds and top with compote. Serve and enjoy!

PORK TENDERLOIN WITH BOURBON SAUCE

Steps:

• In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth.
• Place tenderloin and marinade in a food storage bag; refrigerator for 4 hours or overnight.
• Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165° internally and is no longer pink in the center.
• Baste occasionally while cooking. Slice in 1/2-inch thick slices to serve.