Backwoods Presbyterian
Puritanboard Amanuensis
Any good ideas and/or recipes?
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
Any good ideas and/or recipes?
Alton is great. I would be tempted to try it just because of his name attached to it. However, Todd and John have recipes that sound good as well. I've never actually brined a pork tenderloin but brined turkey is just fantastic so it's worth a try.
Any good ideas and/or recipes?
Here's an absolutely wonderful recipe we've used for pork tenderloin...(you may want to kick up the ginger and garlic a notch or two)
Ingredients:
* 1/4 cup Kentucky Bourbon
* 1/4 cup light soy sauce
* 1/4 cup packed brown sugar
* 2 large cloves garlic, chopped
* 1/4 cup Dijon mustard
* 1/2 teaspoon ground ginger, or 1 teaspoon finely minced fresh ginger
* 2 teaspoons Worcestershire sauce
* 1/4 cup vegetable oil
* dash hot sauce
* 2 pork tenderloins, about 1 1/2 to 2 pounds
Preparation:
In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth. Place tenderloin and marinade in a food storage bag; refrigerator for 4 hours or overnight. Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165° internally and is no longer pink in the center. Baste occasionally while cooking. Slice in 1/2-inch thick slices to serve.
Serves 6.
Alton is great. I would be tempted to try it just because of his name attached to it. However, Todd and John have recipes that sound good as well. I've never actually brined a pork tenderloin but brined turkey is just fantastic so it's worth a try.
BourBON! BourBON! BourBON!
* 1 pork tenderloin, cleaned and trimmed
* 3 slices of bacon
* 1 tablespoon of garlic powder
* 1 teaspoon of Lawry's Seasoned Salt
* 1 teaspoon dried crumbled leaf basil
* 1/2 teaspoon dried crumbled leaf oregano
* 1 teaspoon black pepper
* olive oil
Preparation:
Combine garlic powder, seasoned salt, basil, oregano, and black pepper; rub seasoning all over the pork tenderloin. Wrap pork with bacon and secure with toothpicks.Take your olive oil and coat well. Place in a 9x13 pan and bake uncovered in a 375 to 400 oven for 45 to 60 minutes, or until pork reaches about 155°. Make sure the bacon is really done. Remove and wrap in foil. Let stand for 10 minutes before slicing. This pork tenderloin recipe serves 2 to 4.
Any good ideas and/or recipes?
Here's an absolutely wonderful recipe we've used for pork tenderloin...(you may want to kick up the ginger and garlic a notch or two)
Ingredients:
* 1/4 cup Kentucky Bourbon
* 1/4 cup light soy sauce
* 1/4 cup packed brown sugar
* 2 large cloves garlic, chopped
* 1/4 cup Dijon mustard
* 1/2 teaspoon ground ginger, or 1 teaspoon finely minced fresh ginger
* 2 teaspoons Worcestershire sauce
* 1/4 cup vegetable oil
* dash hot sauce
* 2 pork tenderloins, about 1 1/2 to 2 pounds
Preparation:
In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth. Place tenderloin and marinade in a food storage bag; refrigerator for 4 hours or overnight. Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165° internally and is no longer pink in the center. Baste occasionally while cooking. Slice in 1/2-inch thick slices to serve.
Serves 6.
Any good ideas and/or recipes?
Here's an absolutely wonderful recipe we've used for pork tenderloin...(you may want to kick up the ginger and garlic a notch or two)
Ingredients:
* 1/4 cup Kentucky Bourbon
* 1/4 cup light soy sauce
* 1/4 cup packed brown sugar
* 2 large cloves garlic, chopped
* 1/4 cup Dijon mustard
* 1/2 teaspoon ground ginger, or 1 teaspoon finely minced fresh ginger
* 2 teaspoons Worcestershire sauce
* 1/4 cup vegetable oil
* dash hot sauce
* 2 pork tenderloins, about 1 1/2 to 2 pounds
Preparation:
In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth. Place tenderloin and marinade in a food storage bag; refrigerator for 4 hours or overnight. Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165° internally and is no longer pink in the center. Baste occasionally while cooking. Slice in 1/2-inch thick slices to serve.
Serves 6.
Just did this tonight - it was delicious. I also basted sliced green, yellow and red peppers as well as mushrooms and pineapples in the marinade while grilling them. They were pretty good too!
Thanks for the recipe.