Sunday, April 10, 2011
Bourbon - Brown Sugar Pork Tenderloin
Wow! Another new recipe in the same week. Can you tell I'm not really studying very hard right now?
I love putting the husband to work on the grill! We had really nice weather to sit outside on the deck for dinner. Eddie grilled the pork loin and squash (with a little olive oil spray, salt and pepper). I made the mashed potatoes and sauce for the pork.
BOURBON – BROWN SUGAR PORK TENDERLOIN
recipe from Southern Living
2 pounds pork tenderloins
1/4 cup firmly packed dark brown sugar
1/4 cup minced green onions
1/4 cup bourbon
1/4 cup soy sauce
1/4 cup Dijon mustard
1/2 teaspoon freshly ground pepper
1/2 teaspoon cornstarch
Combine brown sugar and next 5 ingredients in a large zip-top plastic freezer bag; add pork. Seal bag, and chill 8 to 18 hours, turning bag occasionally. Remove pork from marinade, reserving marinade.
Preheat grill to 350° to 400° (medium-high) heat. Grill pork, covered with grill lid, 8 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Remove from grill, and let stand 5 to 10 minutes.
Meanwhile, combine reserved marinade and cornstarch in a saucepan. Bring to a boil over medium heat; cook, stirring constantly, 1 minute. Cut pork diagonally into thin slices, and arrange on a serving platter; drizzle with warm sauce. (Or drizzle sauce on each serving)
MASHED POTATOES WITH CARAMELIZED ONIONS
1 (24 ounce) package Ore-Ida Steam n' Mash cut russet potatoes
2/3 cup milk
2 tablespoons butter
1 cup diced onions oil or butter to sauté onions
salt and pepper
Microwave potatoes according to package directions.
Meanwhile, sauté onions in a little oil or butter until caramelized.
When potatoes are done, add milk and butter; mash to desired consistency. Stir in onions, salt and pepper to taste.