Best Bourbon Braised Pork Loin Recipes

APPLE BOURBON BRAISED PORK RECIPE

Steps:

• Preheat oven to 350 degrees.
• Season pork liberally with salt and pepper. Sear all sides of pork well in a heavy dutch oven or other heavy oven-safe cooking vessel. Remove and set aside.
• Add onions to same pan and cook until translucent, approximately 3 minutes. Add garlic and cook another 1 minute. Remove pan from heat and add sherry. Return to heat and stir with a long handled spoon, making sure to scrape off any bits on the bottom of the pan. Add apples and all spices. Stir well to combine.
• Remove from heat, stir in bourbon and return pork to pan, nestling the meat down into the veggies and apples. Pour in chicken stock until pork is covered about half way. Cover and bake for approximately 35 minutes or until meat is tender and internal temp is at least 165 degrees.
• Remove pork from pan and cover loosely with foil. If necessary, return pan to heat and add a bit more sherry and bourbon to achieve desired consistency for topping meat.
• Slice, top with apple mixture and enjoy!

BOURBON-MARINATED PORK TENDERLOIN

Steps:

• Rinse tenderloins, and pat dry.
• Combine soy sauce and next 9 ingredients in a large zip-top plastic freezer bag or shallow dish; seal or cover, and chill at least 12 hours. Remove pork from marinade, discarding marinade. Sprinkle evenly with salt.
• Grill, covered with grill lid, over high heat (400° to 500°) 30 minutes or until a meat thermometer inserted into thickest portion registers 155°, turning occasionally. Remove from heat; cover with aluminum foil, and let stand 10 minutes or until thermometer registers 160°. Garnish with fresh parsley sprigs, if desired.

HONEY BOURBON GRILLED PORK TENDERLOIN

Steps:

• Trim fat from pork.
• Combine onion and next 7 ingredients (through the garlic cloves) and place in a large zip-lock plastic bag.
• Add pork and seal.
• Marinate in refrigerator for 1 hour.
• Remove pork from bag, reserving marinade.
• Salt and pepper pork. (We used a generous portion of fresh ground pepper).
• Prepare grill to medium heat.
• Place pork on a greased grill and reduce heat to low.
• Cover and cook for about 20 minutes for a nice pink color inside. (NOTE: I have a Weber grill and it gets pretty hot on low so use your own judgment. 20 minutes was perfect for us).
• Turn every 5 minutes and baste with 1/2 cup marinade.
• Remove to a 200 degree preheated oven to keep warm. (Let it sit for about 10 minutes while you make the sauce).
• Sauce:.
• The onions will be a little crip, so it that does not suit you, remove them with a slotted spoon before preparing the sauce.
• Place flour in a small saucepan.
• Gradually add remaining marinade and water, stirring with a whisk until blended.
• Bring to a boil over medium heat and cook for 3-5 minutes or until thickened, stirring constantly.
• Spoon gravy over pork and serve.

GRILLED PORK TENDERLOIN WITH BOURBON GLAZE

Steps:

• Trim any excess fat or sinews off the tenderloin and arrange the meat in a baking dish.
• To make the rub, place the rub ingredients in a small bowl and mix well with your fingers.
• Sprinkle this mixture over the pork on all sides, and rub it into the meat.
• Marinate the meat in the refrigerator for 2 hours.
• To make the glaze, melt the butter in a saucepan over medium heat.
• Add the garlic and cook for 1 minute.
• Add the bourbon and the rest of the glaze ingredients and briskly simmer the mixture over high heat, whisking well, until thick and syrupy, 2 to 4 minutes.
• Remove from the heat and add salt and pepper to taste: the mixture should be highly seasoned.
• Pour half the glaze into a small bowl.
• Grill the pork tenderloin over high heat until golden brown and cooked through, 3 to 4 minutes per side, 12 to 16 minutes in all.
• Internal temperature should be 160 drgrees.
• For the last 5 minutes, baste the tenderloin on all sides with the bourbon glaze in the bowl.
• Transfer the tenderloin to a cutting board and thinly slice on the diagonal.
• Arrange the pork on plates or a platter and spoon the remaining glaze in the saucepan on top.
• Serve at once.

PAN-ROASTED PORK TENDERLOIN WITH APPLES AND BOURBON

Steps:

• Slice the pork tenderloin into 6 to 7 medallions that are 1/2-to 3/4-inch thick, depending on the shape of the tenderloin.
• Combine the salt, coriander, fennel and pepper in a small bowl and mix well.
• Spread the sliced pork medallions on a plate or baking sheet and season evenly on both sides with the salt mixture (you may not use it all).
• Spread the flour on plate. Dip each of the pork medallions in the flour and pat off any of the excess.
• Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Cook the pork medallions in batches, adding more oil and butter as needed, browning them well on both sides, about 5 minutes total. Remove to a rack to rest. It's ok if the pork is not cooked all the way through at this stage, it will finish cooking in the sauce.
• When all the pork has been browned, pour off the fat in the pan into a small bowl. Add the remaining tablespoon butter and melt over medium-high heat. Add the shallots, thyme sprigs and some salt to the pan and cook until the shallots are softened and starting to get a little color, about 1 minute. Then add the apples and saute, stirring occasionally and adding more butter if necessary, until tender, 2 to 3 minutes more.
• Remove the pan from the heat, add the bourbon and stir to cook off some of the alcohol. Return the pan to the heat and cook, stirring, until reduced by half. Remove the thyme sprigs. Return the pork to the pan along with the chicken stock and season with salt. Simmer until well thickened and reduced, 2 to 3 minutes. Spoon the pork and apples onto plates and drizzle with the sauce.

PORK TENDERLOIN IN BOURBON

Steps:

• Mix together soy sauce, bourbon, brown sugar, and garlic. Pour over pork, cover, and refrigerate at least 2 hours, turning occasionally.
• Preheat oven to 325 degrees F (165 degrees C). Remove pork from marinade, and place on rack of shallow roasting pan.
• Bake for 45 minutes or until a meat thermometer registers 145 degrees F (63 degrees C).