Bourbon Basted Pork Loin Recipes

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BOURBON BASTED PORK LOIN



Bourbon Basted Pork Loin image

While I was thumbing thru my Chili Pepper magazine, I decided to make a pork loin! It needs to stay in a plastic bag, casserole dish with a lid or roasting pan with a lid for no longer than of 24 hours so the dry ingredients blend into the loin.

Provided by Timothy H.

Categories     Pork

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

2 tablespoons salt
3 tablespoons paprika
1 tablespoon garlic, chopped fine
1 tablespoon lemon pepper
6 -7 lbs boneless pork loin
1/2 cup Bourbon
2 tablespoons molasses
1/2 cup balsamic vinegar
1 1/2 cups apple juice
2 tablespoons salt
1 tablespoon red pepper flakes
1 tablespoon fresh ground black pepper
1 tablespoon garlic, minced
2 tablespoons paprika

Steps:

  • Rub the pork with with all the dry ingredients. Refrigerate for no longer than 24 hours in a covered dish, plastic bag or roasting pan.
  • Combine all ingredients for the baste in a plastic bag, casserole dish or roasting pan.
  • Remove loin and place in dish or what ever way your cook the loin. To make on a smoker, maintain a heat of 270-320°F for 5-6 hours. To grill, heat grill to medium low and cook for 1 1/2-2 hours. To bake, maintain a temperature of 350°F for 1-1 1/2 hours.
  • Baste every 30 minutes all over the loin. Make sure either way you cook it, that the internal temperature is 160°F.

Nutrition Facts : Calories 770.6, Fat 43.6, SaturatedFat 15, Cholesterol 214.3, Sodium 3664.1, Carbohydrate 13.2, Fiber 2.1, Sugar 8.4, Protein 68.1

HOISIN AND BOURBON-GLAZED PORK TENDERLOIN



Hoisin and Bourbon-Glazed Pork Tenderloin image

This recipe is from Cooking Light. We loved it and make it regularly now. It's one that does not require marinating for hours before hand, yet the flavors are very tasty - a combination of sweet, sour, salty, and spicy. The prep time does not include time to get the grill ready.

Provided by PanNan

Categories     Pork

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

1/3 cup hoisin sauce (available in the Asian food section)
2 tablespoons seasoned rice vinegar
2 tablespoons Bourbon
2 tablespoons maple syrup
1 1/2 teaspoons grated peeled fresh ginger
1 1/2 teaspoons fresh lime juice
1/2 teaspoon chili paste with garlic (available in the Asian food section)
1 clove garlic, minced
2 (1 lb) pork tenderloin
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
cooking spray

Steps:

  • Prepare grill- (great to use soaked hickory wood chips if you have them).
  • Combine hoisin sauce and next 7 ingredients (hoisin through garlic) in a small bowl, stir with a whisk.
  • Butterfly pork- slice pork lengthwise, cutting to, but not through, other side.
  • Open halves, laying pork flat.
  • Sprinkle pork with salt and pepper.
  • If using wood chips, place on coals just before cooking meat.
  • Place pork on grill that has been sprayed with cooking spray.
  • Cook 5 minutes.
  • Turn and baste top of pork with hoisin mixture; cook 5 minutes.
  • Turn and baste top of pork.
  • Cook another five minutes.
  • Check temperature with an instant read thermometer.
  • If 155 degrees remove and let rest for five minutes.
  • If it needs more cooking time, keep turning and basting every 2- 3 minutes until the right temperature.
  • Do not overcook- it should be moist.

PORK TENDERLOIN IN BOURBON-DIJON GLAZE



Pork Tenderloin in Bourbon-Dijon Glaze image

This marinade is good! Sweet with a mustardy bite. I use lite ingredients because we're watching calories, but feel free to go whole hog. HA! Can be made in crockpot but my favorite way is to throw on the grill to sear the outside and give a bit of a smoky flavor and then finish it more slowly in the oven. I'd do it all on the grill but my grill only does hot and super hot!

Provided by little_wing

Categories     Pork

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 lbs pork loin roast (whatever size you have, really)
1/4 cup splenda brown sugar substitute or 1/2 cup brown sugar
1/2 cup Dijon mustard
1/4 cup Bourbon
1/4 cup light soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons Splenda sugar substitute
2 garlic cloves, sliced
1 -2 green onion, chopped
1 tablespoon dried rosemary
2 tablespoons olive oil

Steps:

  • Mix all marinade ingredients in gallon size Ziploc bag.
  • Reserve small amount (in the refrigerator)for basting.
  • Add pork to bag and refrigerate overnight.
  • Preheat oven to 325.
  • Heat oil in large nonstick skillet over high heat until hot.
  • Add meat and sear on all sides.
  • Discard used marinade.
  • Transfer meat to foil-lined, oven-safe dish that has been sprayed with cooking spray.
  • Add enough water to cover bottom of dish with about 1/4 inch of water.
  • Cover with foil and bake until internal temperature reaches 150 degrees(50 min or so depending on size of roast), basting frequently with reserved marinade.
  • Finish cooking uncovered until temperature reaches 160 degrees.
  • Pour any remaining marinade over pork and let rest 10-15 minutes before slicing.

Nutrition Facts : Calories 568.6, Fat 27.1, SaturatedFat 8.7, Cholesterol 183.9, Sodium 1077.5, Carbohydrate 3.7, Fiber 1.1, Sugar 1.1, Protein 67.2

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