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Pork Tenderloin with Bourbon Sauce

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Submitted by dqw50

YIELD

4 servings

PREP

8 hrs

COOK

20 min

READY

8 hrs

Ingredients

10 289
OUNCES ML/G TOMATOES
diced, and green chilies, canned, drained
79
CUP ML BOURBON *
79
79
½ 118
CUP ML ONIONS
chopped
2 3E+1
TABLESPOONS ML HONEY
2 3E+1
TABLESPOONS ML DIJON MUSTARD
¼ 1.3
TEASPOON ML BLACK PEPPER
2 907.2
POUNDS G PORK TENDERLOIN

Directions

Combine all marinade ingredients in recloseable plastic food bag.

Mix well.

Add the pork tenderloin.

Seal bag and turn several times to coat the meat.

Place in refrigerator for 8 hours or overnight, turning occasionally.

Preheat broiler.

Remove meat from marinade; reserve marinade.

Place meat on broiler pan, broil 7 to 8 inches from heat source for approximately 7 to 9 minutes on each side.

In small saucepan, bring remainder of marinade to a boil; boil one minute.

Serve with the meat.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 365g (12.9 oz)
Amount per Serving
Calories 353 21% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 148mg 49%
Sodium 1628mg 68%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 6%
Sugars g
Protein 100g
Vitamin A 10% Vitamin C 23%
Calcium 6% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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