Tuesday, February 14, 2012

Honey Bourbon Pork

i realize i was kind of hard on february yesterday. it is certainly not february's fault that it's boring, cold, and despite being the shortest month, it seems to drag by s-l-o-w-l-y.

i think the best remedy for february is to make as much chocolate as possible. it also helps to push it along by planning some fun weekend activities. this past weekend our supper club had a wonderful valentine-esq dinner. it's certain that good company, delicious food, some wine, and a little chocolate will make even the worst month seem infinitely better.

part of the fun of our dinners is planning the menu. this past weekend the stars aligned and we had a homerun of a menu.

honey bourbon pork tenderloin
twice baked potatoes
garlic haricot verts with caramelized shallots

vanilla ice cream crêpes with chocolate sauce, strawberries, and whipped cream

i'll be sharing one recipe at a time, but first up - honey bourbon pork tenderloin. i actually first made this with chicken and it was so good i knew it would be just as amazing on pork. they key here is to marinate the tenderloin for at least 2 hours (overnight is best), but don't toss the marinade. on a whim, i decided to reduce the marinade down until is was a thick sauce and drizzle it over the meat.

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best. decision. ever. this increased the flavor tenfold and had us wanting to lick the platter. again, if you aren't a pork fan, use chicken breasts of thighs. your mouth will thank you. make this now. seriously. 

Honey Bourbon Pork Tenderloin
serves 4

1 pork tenderloin (roughly 1 lb)
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup honey
1/2 cup bourbon
2 tbs dried minced onion
3/4 tsp garlic powder
1 tsp ground ginger

combine all ingredients in a large ziploc bag and let marinate at least 2 hours or overnight.

preheat oven to 375 degrees F.
remove pork from marinade. heat a large skillet over medium-high heat. quickly sear on all sides of pork and transfer to a foil-lined baking dish. bake until internal temperature reaches 145 degrees F.

meanwhile, pour marinade into medium pot and bring to a boil over medium heat. continue to boil until mixture has reduced down to 1/3 to 1/4 its original volume. the mixture should have thickened significantly. reduce to low to keep warm.

remove pork from oven, cover loosely with foil and let sit at least 5 minutes before cutting. serve pork drizzled with reduced sauce.

1 comment:

  1. This sounds great! I wanted to let you know that I just featured this on my "What I Bookmarked This Week" post today. Stop by and see!


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