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Photo: Jennifer Davick; Styling: Lydia Degaris Pursell Photo by: Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

Bourbon-Brown Sugar Pork Tenderloin

The Twist: It's a fresh, weeknight-easy spin on Sunday pork roast with gravy. A quick reduction transforms the flavorful marinade into an indulgent sauce.

Southern Living FEBRUARY 2011

  • Yield: Makes 6 to 8 servings
  • Hands-on:30 Minutes
  • Other:8 Hours

Ingredients

  • 2 (1-lb.) pork tenderloins
  • 1/4 cup firmly packed dark brown sugar
  • 1/4 cup minced green onions
  • 1/4 cup bourbon
  • 1/4 cup soy sauce
  • 1/4 cup Dijon mustard
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon cornstarch

Preparation

1. Remove silver skin from tenderloins, leaving a thin layer of fat. Combine brown sugar and next 5 ingredients in a large zip-top plastic freezer bag; add pork. Seal bag, and chill 8 to 18 hours, turning bag occasionally. Remove pork from marinade, reserving marinade.

2. Preheat grill to 350° to 400° (medium-high) heat. Grill pork, covered with grill lid, 8 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Remove from grill, and let stand 10 minutes.

3. Meanwhile, combine reserved marinade and cornstarch in a saucepan. Bring to a boil over medium heat; cook, stirring constantly, 1 minute. Cut pork diagonally into thin slices, and arrange on a serving platter; drizzle with warm sauce.

*1 1/2 lb. flank steak may be substituted. Reduce grill time to 6 to 8 minutes on each side or to desired degree of doneness.

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Bourbon-Brown Sugar Pork Tenderloin recipe

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