Bourbon Brown Sugar Pork Tenderloin
By Robbye
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.
1 1/2 lb flank steak may be substituted. Reduce grill time to 6-8 minutes on each side or to desired degree of doneness.
Ingredients
- 2 one pound pork tenderloins
- 1/4 c. firmly packed dark brown sugar
- 1/4 c. minced green onions
- 1/4 c. bourbon
- 1/4 c. soy sauce
- 1/4 c. Dijon mustard
- 1/2 t. fresh ground pepper
- 1/2 t. cornstarch
Details
Servings 6
Preparation
Step 1
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 8-18 hours, turning bag occasionally. Remove pork from marinade, reserving marinade.
2. Preheat GRILL to 350-400--medium high
3. Grill pork, covered with grill lid, 8 minutes on each side or until a meat therm inserted into thickest portion registers 155. Remove from grill and let stand 10 minutes.
4. Meanwhile, combine reserved marinade and cornstarch in a saucepan. Bring to a boil over medium heat; cook, stirring constantly, 1 minutes. Cut pork diagonally into thin slices, and arrange on a serving platter. Drizzle with warm sauce.
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