With fall
around the corner, it is time to start cooking dinners that are a little
heartier. Pork Tenderloin is one of my favorite go to dinners. Pork can go sweet
or savory. Leftovers are great for sandwiches or salads. However, I rarely have
leftovers.
This variation
is wonderful and makes the lowly pork tenderloin a little fancy. Marinade the
pork for as little as four hours or overnight. I use a Ziploc bag to marinate
the meat.
Remove from the
marinade and place in a glass baking dish. Reserve the marinade to make a
sauce. Bake at 350 degrees for 40 to 50 minutes or until the meat reaches 145
degrees. Remove and cover with foil to let it rest for ten minutes.
Place the
reserved marinade in a sauce pan and bring to a boil. Reduce the marinade by
half. Slice the pork tenderloin in quarter to half inch slices and top with the
reduced marinade.
So good and
flavorful, your family will love it.
Jack Daniel’s Pork Tenderloin
Ingredients
- 1 1lb. pork tenderloin
Marinade
- 1/4 cup Jack Daniel’s Whiskey
- 1/4 cup olive oil
- 1/4 cup packed brown sugar
- 4 cloves garlic, minced
- 3 tablespoons soy sauce
- 3 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh ginger, grated
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Cynthia