Bourbon soaked Pork Tenderloin

  1. Teeituptom asked for this it is

    Pork Tenderloin

    Makes 6-8 servings
    2 1/2 pounds tenderloin of pork
    1/2 cup orange juice
    1/4 cup bourbon
    2 tablespoons Marv Spice (see below)
    2 tablespoons vegetable oil
    1 1/2 cups Brown Sugar Pineapple Jam (see below)

    Place meat in a bowl or roasting pan and add the orange juice and bourbon. Roll the meat in the liquid. Sprinkle Marv Spice evenly over the pork. Let the meat rest for 20-30 minutes. This allows the marinade to soak in, and lets the pork come to room temperature.
    Meanwhile, preheat the oven to 450 F.
    Place the oil in a heavy-bottom skillet over medium-high heat. Sear meat on all sides for 11/2 to 2 minutes. Transfer meat to a roasting pan and roast in the oven for about 8 minutes. Turn the pork over and roast for another 8 minutes or until it reaches an internal temperature of 150F. Remove the pan from the oven and transfer the pork to a plate to rest for 5 minutes. This will allow the meat to stop cooking and the juices to settle. While the pork is resting, heat the Brown Sugar Pineapple Jam in a medium saucepan over low heat until warm. Slice the pork and arrange it on a plate. Drizzle the jam over the pork and serve.

    Makes about 2 1/2 cups
    1 tablespoon vegetable oil
    1/2 onion, finely chopped
    One 2-pound pineapple, peeled, cored and finely chopped
    11/2 cups firmly packed brown sugar
    1/2cup raspberry vinegar
    1/2 cup granulated sugar
    1/4 cup finely chopped cilantro leaves
    1/4 cup dried tart cherries
    1 teaspoon salt
    1/2 teaspoon lemon juice

    In a large saucepan, heat the oil over medium heat. Add the onion and cook, stirring, until the onions become transparent, about 2 minutes. Stir in all the remaining ingredients. Reduce the heat to low and let simmer, stirring occasionally, until most of the liquid has evaporated, about 11/2 hours. Cover and refrigerate; this will keep for up to 4 weeks.

    1 tablespoon ground nutmeg
    1 tablespoon chili powder
    1 tablespoon cayenne pepper
    1 tablespoon celery salt
    1/4 teaspoon freshly ground black pepper

    In a small bowl, mix all of the ingredients together, until combined. Store in an airtight container for up to 6 months.


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    About Dplear

    Joined: Nov '00; Posts: 900; Likes: 35
    Registered Nurse


  3. by   live4today
    Dave.....are you a gourmet cook? If so....I can have lots of food on hand for you to cook when you come to visit us next weekend. You are still coming aren't you?
  4. by   JailRN
  5. by   shygirl
    OMG! I HAVE to make this. Thanks.
  6. by   Sleepyeyes
    Originally posted by shygirl
    OMG! I HAVE to make this. Thanks.
    Yes! Yes! Yes!
  7. by   prn nurse
    Sounds fan-******* delicious to me!

    One mean one of those small round pork tenderloins .. right? Obviously, it doesn't say pork roast.

    The short cooking time for the pork and low internal temp...I'm scary when it comes to cooking pork.
    Would it hurt anything to cook it a little longer? Have you ever forgooten it and let it go over the specified time??
  8. by   BadBird
    Wow, sounds yummy, a little too much work for me though.
  9. by   Dplear
    I have made it a little do not use a pork roast...if needed a pork loin cut in half length wise will work. You just have to make sure the internal temp rewaches at least 150 degrees. I generally cook for about 10 minutes a side in the oven

  10. by   adrienurse
    Okay, if you call me pork tenderloin again, I'm leaving!
  11. by   Brownms46
    Heyyyy....just name of the thread made my mouth water...and I rarely eat pork!!! YUMMMMMMMMMMMMMMMMYY ...smack...smack...