Bourbon Marinated Pork Tenderloin With Mustard Sauce Recipes

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).

PORK TENDERLOIN WITH MUSTARD SAUCE

Steps:

• Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours.
• In a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve.
• Preheat oven to 325 degrees F (165 degrees C). Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 145 degrees F (63 degrees C). Let rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce.

PORK TENDERLOIN WITH BOURBON MUSTARD SAUCE

Steps:

• Marinate pork in a mixture of shoyu, bourbon, 5 spice powder and brown sugar in a sealable plastic bag in the refrigerator for 1 hour.
• Remove the pork.
• Boil the marinade in a saucepan over high heat for 1 minute.
• Bake pork at 325°F for 1 hour, basting often with marinade.
• Combine sour cream, mayonnaise, mustard, onion, vinegar and salt in a small bowl; mix well.
• Serve the pork sliced with mustard sauce on the side.

SOY AND BOURBON MARINATED PORK TENDERLOIN

Steps:

• Mix together soy, bourbon, and brown sugar.
• Place in zip lock bag or glass baking dish and add tenderloins.
• Marinate 4-24 hours, turning occasionally.
• Bake tenderloins for 1 1/2 hours at 300 degrees.
• Remove from oven and let rest at least 10 minutes.
• Mix mustard sauce ingredients together until well blended. (Sour cream through red wine vinegar).
• Garnish with green onions.
• For appetizers, slice thin and serve with timy dinner rolls or French bread slices and mustard sauce.
• For dinner, slice thicker and serve with mustard sauce.

SPICED PORK MEDALLIONS WITH BOURBON SAUCE

Steps:

• In a small saucepan, combine the bourbon, brown sugar, vinegar, soy sauce, garlic and pepper. Bring to a boil; cook until liquid is reduced to about 1/2 cup, stirring occasionally., Meanwhile, combine the chili powder, cinnamon, salt and allspice; rub over pork slices., In a large skillet coated with cooking spray, cook pork over medium heat for 2-4 minutes on each side or until tender. Serve with sauce.

MARINATED AND OVEN ROASTED PORK TENDERLOIN WITH SPICY MUSTARD SAUCE

Steps:

• Mix the soy sauce, bourbon and brown sugar in a large ziplock bag and shake well. Add tenderloins and refrigerate overnight, turning occasionally.
• Add the mayonnaise, sour cream, vinegar, mustard and sliced green onions to a medium size bowl and mix well. Stir to combine, cover and refrigerate until you are ready to serve. Taste and add salt if necessary before serving.
• Preheat oven to 325 degrees F.
• Remove pork tenderloins from the marinade (reserve the marinade), and place on a parchment lined cookie sheet.
• Add the reserved marinade to a small saucepan, heat over medium-high heat and bring to a boil. Cook for 1 minute. Set aside.
• Bake the tenderloins until a meat thermometer registers 140°F to 145°F in the thickest part of the meat, which should take about 45 minutes depending on the size of the tenderloins. Baste the tenderloins with the reserved marinade every 15 minutes while they are cooking.
• When the tenderloins are done, remove from the oven, tent loosely with foil and let rest for 10 minutes.
• To serve, slice the tenderloins and serve with mustard sauce on the side.
• Optional: garnish with chopped fresh parsley

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.

BOURBON MARINATED PORK TENDERLOIN WITH MUSTARD SAUCE

Steps:

• 1. To prepare the meat trim the pork tenderloin of all fat and silverskin. 2. Combine soy sauce, Bourbon and brown sugar. Marinate in a shallow dish(I use a ziploc bag) and turn occasionally to keep coated. Marinate for several hours, or overnight. 3. Combine sour cream, mustard, green onion and vinegar in small bowl. Let stand at room temp. while pork cooks. 4. Cook the pork in the marinade at 325* for 35-40 minutes or until meat reaches internal temp. of 150*. Let rest for 10 minutes before slicing. Serve with additional reduced marinade and mustard sauce.