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Saturday, June 24, 2017

Grilling Time Sweet Southern Pork Tenderloin

The pork tenderloin is a great cut of pork. Flexible in that it can be prepared many different ways. It is also very affordable and yet a great taste as well. A very lean cut of meat so be careful not to dry it out. Brining or marinating is very important and if possible should be done over night. Be sure to cook the meat to temperature as well. The marinade will help pull moisture into the meat and help enhance the flavor as well.

Bourbon Brown Sugar Marinade

1 cup quality bourbon
1/2 cup sweet tea
1 cup brown sugar
2 tablespoons balsamic vinegar
3 tablespoons salt
1 clove fresh garlic chopped
1 tablespoon onion powder
1 teaspoon black pepper

Bourbon Peach Glaze

3 whole peaches chopped
1/2 cup bourbon
1/3 cup brown sugar
2 tablespoons of butter
1/4 sweet tea
3 tablespoons molasses
pinch of salt
pinch of cajun seasoning (optional)

First prepare the tenderloin by trimming it up, and removing the silver skin if still attached and placing it into a gallon sized ziplock bag.  In a mixing bowl whisk together all the of ingredients for the marinade and transfer it to the ziplock bag with the pork and move to the refrigerator up to 48 hours.  When you’re ready to cook, remove the pork from the fridge and let it rest coming to room temperature.  Preheat the oven to 400 degrees, and decided about a direct cooking technique.  If grilling preheat the grill to its hottest setting, or place a cast iron skillet over high heat adding a little canola oil (avoid olive oil it will burn).  Using either method, quickly sear the outside of the tenderloin, turning twice to get even color on the tenderloin.  Once you have a decent browning, or grill mark transfer the tenderloin to a warm cookie sheet or pan, insert thermometer probe, and place into the oven.  Remove the tenderloin when the internal temperature is 150 degrees (it should be slightly pink).  Tent the pork with alluminum foil, and allow to rest for 10 minutes.

While the pork is cooking prepare the glaze.  Start by adding the butter to a sauce pan and bringing it up to medium-high.  Place the peaches, brown sugar, molasses, sweet tea, and bourbon in the sauce pan and begin reducing the peaches down.  When the glaze begins to bubble turn the heat down to a simmer and add the salt and cajun seasoning.  The sauce will continue to darken and become richer the longer you cook, taste as it simmers to keep it from burning.

After the pork has rested, slice on the diagonal and serve with the warm glaze over the top. Enjoy!

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