Tuesday, July 24, 2012
Jack Daniel's Pork Tenderloin
I have bottle of Jack Daniel's sitting in my pantry.
And since I'm not a drinker, there it sits.
And no, I'm not an alcoholic in denial. I really just rarely ever drink the stuff. Any kind of alcohol really.
I bought it for a chicken recipe I have yet to make.
I found this over at The Use It Up Kitchen while perusing the internet for a new pork marinade. Mel says it's the "Very Best Pork Tenderloin".
I'll let you know the verdict after the recipe.
Jack Daniel's Pork Tenderloin - serves 4
1 1lb. pork tenderloin
1/4 cup Jack Daniel's Whiskey
1/4 cup olive oil
1/4 cup packed brown sugar
4 cloves garlic, minced
3 tablespoons soy sauce
3 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon fresh ginger
In a large Ziploc bag, combine Whiskey, olive oil, brown sugar, minced garlic, soy sauce, Dijon mustard Worcestershire sauce and ginger. I find it easiest to place the bag in a bowl so that it I can add all the ingredients without the fear of the bag spilling over.
Seal the bag and mix well.
Place the pork loin onto a cutting board and prick all over with a fork.
Place the meat into the bag. Seal and refrigerate for 8-10 hours, turning over occasionally.
When ready to cook, preheat the oven to 350 degrees F.
Prepare a rimmed baking sheet by lining it with tin foil and spray it with cooking spray.
In a large skillet over high heat, sear the loin so that it is browned on all sides, reserving the marinade.
Place meat on prepared baking sheet and pour 1/3 of the marinade over it.
Cook for 40 minutes or until a meat thermometer reaches 148 degrees F.
In the meantime, heat reserved marinade to a boil in a small saucepan over medium-high heat.
Boil for 5 minutes, bringing the temperature to 165 degrees F. to ensure all of the food borne bacteria is killed off. Turn heat down to low, keeping sauce warm.
Remove tenderloin from oven and transfer to a cutting board.
Cover with tin foil and allow to rest for 10 minutes before cutting to serve. This will also bring them temperature of the meat up to a "doneness" of 170 degrees F.
I rate everything I bake on a scale of 1-4 and this Jack Daniel's Pork Tenderloin earned 4 rolling pins!!
I have to say that it was a unanimous family vote.
This is by far the best pork tenderloin we've had yet!
Mel was definitely right about this being "the very best".
I'm definitely adding this to our regular rotation.
The extra boiled marinade was also delicious on the mashed potatoes.
This has been shared at Foodie Friends Friday and at Busy Vegetarian Mom! There are over 100 wonderful recipes that have been shared, so go on over and take a look!!
I give you BIG baking hugs and muffins!!