Pork Tenderloin in Bourbon-Brown Sugar Marinade

From: justcallmetoni

On Mar 26, 2009

I have really fallen in love with pork tenderloin as my other white meet and now enjoy it quite often. I loved the combination of bourbaon, soy and brown sugar and thought the lemon and worcestershire added lovely notes. That alone would have merited 5 or 6 stars. My biggest challenge on taste was the cilantro as I thought the herb, clashed rather than complimented, the other elements in the marinade. Bunch is a rather amorphous term and perhaps I used too much but the flavor simply did not work for me. I would try the milder parsley or just omit altogether next time. Definitely a great way to enjoy tenderloin. As far as preparation, I have no grill and used my favorite indoor method which is to pan sear with high heat then pop the cast iron pan still sizzling into a 400 degree oven for 15 minutes. The sear gives you a nice crust and seals in all the moistness from the marinade.

From: Caroline Cooks

On Jan 16, 2009

MMMM..so delicious. Marinated a Pork Roast for 8 hours and roasted at 350F. for 2 hours until the internal temp was 155F. Really makes a tasty roast.

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