Drunken Pork Tenderloin With Bourbon-Brown Sugar Glaze |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Clipped from the paper, this restaurant is from the Atkins Park restaurant in Atlanta. So good!!!! Great with rice, mashed potatoes or noodles. Note that cooking time does not include one hour marinating time. Under the ingredients, it should read 1/2 cup teriyaki sauce followed by 1/2 cup teriyaki glaze...zaar doesn't like glaze so it says sauce again instead and looks like I repeated myself. Ingredients:
3/4 cup low sodium chicken broth |
1/2 cup bourbon |
1/2 cup teriyaki sauce |
1/4 cup teriyaki sauce |
1/2 cup low sodium soy sauce |
3/4 cup brown sugar |
5 shallots, sliced |
2 sprigs fresh rosemary, leaves removed & chopped |
1 1/2 lbs pork tenderloin, cut into 1/2 inch slices |
1 tablespoon oil |
Directions:
1. In a large bowl, blend broth, bourbon, teriyaki sauce, teriyaki glaze, soy sauce, brown sugar, shallots and rosemary. (You will use half the mixture as marinade and half for sauce.) Marinate the pork tenderloin for at least 1 to 2 hours in half the marinade. After marinating, drain meat.
2. In a large skillet over medium-high heat, add oil. Pan sear meat on both sides. Add reserved marinade and simmer for 5 to 6 minutes, or until meat is just cooked through.
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