Janines Bourbon Currant Marinated Pork Loin Recipes

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JUICY HERBED PORK LOIN WITH CURRANT SAUCE



Juicy Herbed Pork Loin With Currant Sauce image

This delicious recipe is actually a combination of three different recipes, with a unique cooking method to keep the loin juicy. When my husband bought a 12 pound pork loin (because it was "on sale"), I panicked! I didn't have much experience cooking pork loin, and I knew that they can come out tough and tasteless if cooked improperly. I cut the loin into three 4-pound portions and threw them in the freezer, while I scoured the internet and cook books for a recipe and cooking directions. Now, this recipe is a family favorite! This would be wonderful for a holiday meal, or anytime you want to create something that will "wow" your family!

Provided by Kibbie

Categories     Pork

Time 2h50m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 (3 lb) pork loin
3 teaspoons Dijon mustard
3 teaspoons thyme
1 1/2 teaspoons savory
1 1/2 teaspoons marjoram
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup fresh parsley, chopped fine
3 cloves peeled garlic
1 cup red currant jelly or 1 cup black currant jelly
3 teaspoons Dijon mustard
3 teaspoons red wine vinegar
salt and pepper

Steps:

  • Pork Loin Directions-------------.
  • Set oven to 475 degrees.
  • Pierce top of pork loin with sharp knife about every one or two inches, depending on your fondness for garlic (if there is a fatty layer, that would be the top side), Insert slivered garlic into the slits made by the knife.
  • Combine mustard, thyme, savory, marjoram, salt and pepper to make a smooth paste.
  • Spread all over pork loin, roll the loin in chopped parsley.
  • Cover with plastic wrap and let rest in refrigerator for at least one hour.
  • Place on rack in shallow roasting pan.
  • Roast in 475 degree oven for exactly 30 minutes.
  • Pull loin out, and rest on countertop (uncovered) for exactly 30 minutes.
  • (This step is very important! The loin will continue to cook internally as it rests at room temperature, and this creates a juicy loin).
  • As the loin is resting, turn oven temperature down to 325 degrees.
  • After the loin has rested, put it back in the oven (325 degrees), and bake for approx.
  • 30- 45 minutes, or until the internal temperature reaches 145 degrees.
  • Do not overcook!
  • Let the loin rest uncovered for 15-20 minutes before slicing, the internal temperature will continue to climb even after taking the loin from the oven.
  • (150-155 degrees) While the loin is resting, begin the currant sauce.
  • Currant Sauce Directions-------------.
  • Over medium heat, melt jam.
  • Whisk in mustard, vinegar, and salt and pepper until smooth.
  • Slice the loin very thinly, and pour a stream of currant sauce over the slices for presentation.
  • Enjoy!

Nutrition Facts : Calories 479.4, Fat 24.1, SaturatedFat 8.3, Cholesterol 102.1, Sodium 567.4, Carbohydrate 30.8, Fiber 1, Sugar 21.6, Protein 34.4

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

PORK TENDERLOIN IN BOURBON



Pork Tenderloin in Bourbon image

Tender pork marinated in soy sauce, bourbon and more. May also be grilled.

Provided by Debbie

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 3h

Yield 8

Number Of Ingredients 5

¼ cup soy sauce
¼ cup bourbon
2 tablespoons brown sugar
2 cloves garlic, halved
3 pounds pork tenderloin

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).

Nutrition Facts : Calories 239.2 calories, Carbohydrate 4.2 g, Cholesterol 94.7 mg, Fat 8.2 g, Fiber 0.1 g, Protein 30.6 g, SaturatedFat 3 g, Sodium 516.6 mg, Sugar 3.4 g

BOURBON-MARINATED PORK TENDERLOIN



Bourbon-Marinated Pork Tenderloin image

Make and share this Bourbon-Marinated Pork Tenderloin recipe from Food.com.

Provided by gpotts5626

Categories     Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

2 1/2 lbs pork tenderloin
3/4 cup soy sauce
1/2 cup Bourbon (Maker's Mark, preferably)
1/4 cup Worcestershire sauce
1/4 cup water
1/4 cup canola oil
4 garlic cloves, minced
3 tablespoons brown sugar
2 tablespoons ground black pepper
1 teaspoon white pepper
1/2 teaspoon ground ginger
1 teaspoon salt
fresh parsley sprig

Steps:

  • Rinse tenderloins, and pat dry.
  • Combine soy sauce and next 9 ingredients in a large zip-top plastic freezer bag or shallow dish; seal or cover, and chill at least 12 hours. Remove pork from marinade, discarding marinade. Sprinkle evenly with salt.
  • Grill, covered with grill lid, over high heat (400° to 500°) 30 minutes or until a meat thermometer inserted into thickest portion registers 155°, turning occasionally. Remove from heat; cover with aluminum foil, and let stand 10 minutes or until thermometer registers 160°. Garnish with fresh parsley sprigs, if desired.

Nutrition Facts : Calories 457.4, Fat 19.4, SaturatedFat 4.2, Cholesterol 124.7, Sodium 2607.9, Carbohydrate 13.4, Fiber 1, Sugar 8.4, Protein 43

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