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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (386g) Recipe makes 4 servings |
||
| Calories 515 | ||
| Calories from Fat 110 | (21%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.3g | 18% | |
| Saturated Fat 4.3g | 21% | |
| Monounsaturated Fat 5.5g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 149mg | 49% | |
| Sodium 1485mg | 61% | |
| Potassium 1017mg | 29% | |
| Total Carbohydrate 30.1g | 10% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 27.5g | ||
| Protein 49.3g | 98% | |
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Pork Tenderloin in Bourbon-Brown Sugar Marinade
By: bmcnichol
Dec 3, 2007
I love to cook pork like this. I have also used this marinade with pork chops. I have adapted this from Lean and Loving It.
SERVES 4
Ingredients
- 1/2 cup jack daniels bourbon (any will work)
- 1/2 cup dark brown sugar
- 1/3 cup soy sauce
- 1/2 bunch fresh cilantro, coarsely chopped
- 1/4 cup lemon juice
- 1 1/2 teaspoons worcestershire sauce
- 1 cup water
- 1/2 teaspoon dried thyme
- 2 lbs pork tenderloins or 4-6 pork chops
Directions
1
In a shallow glass casserole dish, combine bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme, stirring until the sugar is dissolved.2
Add the pork, cover, and marinate in the refrigerator, turning occasionally, for 8 to 12 hours.3
Preheat the oven to 450ºF.4
Coat a baking sheet or the bottom of your roasting pan with tin foil, making sure the entire sheet is covered. The marinade tends to burn on and it’s a pain to wash.5
For tenderloin: Place the tenderloins, side by side without touching, on a wire rack in a shallow roasting pan.6
For chops: Place pork chops on a baking sheet.7
Roast for 30 minutes, or until a meat thermometer registers 160ºF, basting occasionally with the marinade. Discard any unused marinade.
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Featured Reviews for This Recipe
From: Chef #500219
On Nov 19, 2008
My pork roast did not look anything like this one. This picture is a misrepresentation of the dish... This picture looks like spare ribs.
From: Roxygirl in Colorado
On Sep 18, 2008
Very tasty and great that it doesn't contain oil is a bonus. I baked mine but my glaze didn't get thick like French Tart's photo, but reminded me of the bourbon chicken that they sell at food courts. I did baste my chicken a lot and recommend it to help the glaze adhere. I did add fresh garlic/green onion as Kittencal recommended. Thanks for sharing! Roxygirl
From: KITTENCAL
On Jul 22, 2008
I actually made this on my outdoor grill in a pan it was just too hot to put my stove on, the marinade is fantastic, I also added in 2 tablespoons fresh garlic and some green onions, great recipe bmc, thanks for sharing!
From: twissis
On Jan 7, 2008
I used brandy instead of bourbon in the marinade & liked it a lot. I had no meat thermometer & overcooked the tenderloins a bit in my convection oven, so it was a bit drier than I prefer thru no fault of your recipe. Pan juices are not suitable for use in a sauce & I missed that + the use of garlic. Next time I will add garlic & perhaps use part of the marinade combined w/sauteed mushrooms to create a light sauce. My mind is already looking to the future w/this recipe, so thx for posting it for us.
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