PORK TENDERLOINS WITH BOURBON AND BUTTER
The photo is my own, and so is this humble recipe.
- marinate overnight:
- 2 1/2
- pounds pork tenderloins
- cup soy sauce
- cup bourbon
- cup worcestershire sauce
- cup water
- cup coconut oil
- tablespoons minced garlic
- cup brown sugar
- teaspoon fresh ground pepper
- teaspoon ground ginger
- sear the meat:
- tablespoons butter for searing
- teaspoon kosher salt to rub meat
- pan sauce:
- cup beef stock or broth for pan sauce
- teaspoon garlic
- cup red wine
- teaspoon black pepper
- tablespoon dijon mustard
Remove any fat and silverskin, or white membrane from the pork tenderloins, rinse and and pat dry. Combine all the ingredients for the marinade, and refrigerate overnight. The next day, remove pork from marinade, discarding marinade. Sprinkle evenly with the kosher salt and a teaspoon of pepper. Melt the butter in a pan large enough to hold the tenderloins, add the seasoned tenderloins. Brown the tenderloins with a good sear, just like my picture. Be sure not to burn the butter. Turn the tenderloins over and brown on both sides. Get them nice and brown. It takes around 20 minutes. Set pan aside to use later.
Pre-heat the oven to 375 degrees. Grease an 8 X 11 baking dish. Transfer the browned tenderloins to the dish, and any butter drippings, pour over the top of the tenderloins. Bake in the oven around 30 to 40 minutes until meat is no longer pink in the center. Some may prefer it slightly rare. We like ours done.
Remove the tenderloins to a platter and allow to rest tented with foil for at least 5 minutes while you make this delicious pan sauce to pour over the tenderloins.
1/2 cup beef or chicken stock
1/4 cup red wine
1 teaspoon minced garlic
1 tablespoon Dijon mustard
optional: 1 teaspoon of any fresh herbs you may like, such as rosemary, thyme or 1/2 teaspoon dried.
salt and freshly ground black pepper
How to do it:
Transfer drippings from the baking dish back to the skillet and make a pan sauce.
add the garlic, stir for 1 minute, add stock, wine, and any herbs. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the sauce slightly, then whisk in the mustard and taste it for salt and pepper. Pour the sauce over the sliced meat and serve immediately. NOTE: This is a lean cut of meat which means that sometimes there are no pan drippings or few pan drippings, so put a pat of butter in the pan, add the wine and the rest of the ingredients. It will still pick up the flavor.
To serve, slice tenderloin 1/2 to 3/4 inches thick at an angle and make a pan sauce with the drippings and the beef broth. Drizzle pan sauce over the tenderloins and serve. Enjoy!