PORK AND BOURBON NOW WERE COOKING ENJOY DAN:

     PORK TENDERLOIN WITH BOURBON SAUCE by CHEF DAN:

Serves 4

 

INGREDIENTS:

1-1/2-pounds pork tenderloin

3 tablespoon bourbon

1 tablespoon brown sugar

3 tablespoons soy sauce

1 tablespoon fish sauce

2 tablespoon ketchup

2 garlic cloves, chopped

1 teaspoon fresh ginger, minced

3 tablespoons Dijon mustard

3 tablespoons olive oil, divided

1/4-teaspoon red pepper flakes

 

DIRECTIONS:    (PRE-HEAT OVEN TO 400 DEGREES)

1.   In a blender, combine bourbon, soy sauce, fish sauce, brown sugar, ketchup, garlic, ginger, mustard, red pepper flakes, drizzle in 2 tablespoons olive oil and pulse until smooth.

2.   In zip-lock bag add tenderloin and pour in bourbon marinate.

3.   Refrigerator for 4 hours or overnight.

4.   Remove from marinate, and reserve.

5.   In an oven proof skillet heat 1 tablespoon olive oil over a medium high heat and sear pork tenderloin an all sides until deep brown.

6.   Transfer the skillet to the oven.

7.   Roast for 40-50 minutes, or until internal temperature is 140 degrees.

8.   Remove and wrap in foil and allow to rest 10-15 minutes.

9.   In the same skillet add reserved marinate and bring to boil.

10.                Reduce heat and simmer for 5 minutes.

11.                Slice pork tenderloin and pour marinate over.

 

ENJOY DAN:                 BON-APPETITE!!