Brown Sugar Bourbon Pork Tenderloin With Cornbread Peaches Recipes

BROWN SUGAR BALSAMIC GLAZED PORK TENDERLOIN

Steps:

• Mix together the seasonings: sage, salt, pepper and garlic then rub over tenderloin.
• Place ½ cup water in slow cooker; place tenderloin in slow cooker and cook on low for 6-8 hours.
• An hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce. Heat over medium heat and stir until mixture thickens, about 4 minutes.
• Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.).
• Serve with remaining glaze 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.

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).