Pork Tenderloin with Bourbon Sauce
Yield
4 servingsPrep
8 hrsCook
20 minReady
8 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
tomatoes
diced, and green chilies, canned, drained |
|
| ⅓ | cup |
bourbon
|
* |
| ⅓ | cup |
soy sauce, tamari
|
|
| ⅓ | cup |
worcestershire sauce
|
|
| ½ | cup |
onions
chopped |
|
| 2 | tablespoons |
honey
|
|
| 2 | tablespoons |
dijon mustard
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | pounds |
pork tenderloin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
tomatoes
diced, and green chilies, canned, drained |
|
| 79 | ml |
bourbon
|
* |
| 79 | ml |
soy sauce, tamari
|
|
| 79 | ml |
worcestershire sauce
|
|
| 118 | ml |
onions
chopped |
|
| 3E+1 | ml |
honey
|
|
| 3E+1 | ml |
dijon mustard
|
|
| 1.3 | ml |
black pepper
|
|
| 907.2 | 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.
