Best Whiskey Marinated Tenderloins Recipes

WHISKY GLAZED PORK TENDERLOIN

Steps:

• Mix the rub ingredients in a bowl, then spread on the pork on all sides, and rub it into the meat.
• Let sit in the fridge for a few hours.
• Melt the butter in a saucepan over medium heat.
• Add the garlic and cook for a minute, then add the whisky, and the rest of the glaze ingredients
• Bring to a boil, then reduce the heat to a fast simmer - whisking (so it doesn't burn). Reduce to a thick syrup (3-5 minutes)
• Remove from the heat and season to taste.
• Preheat the oven to 350.
• Add the pork in a large roasting dish, and cook 40-45mins.
• During the last 5 minutes, baste the pork with some of the glaze.
• Remove to a cutting board, and rest 5 minutes.
• Slice, and serve with the glaze.

WHISKEY MARINADE

Steps:

• Stir together the whiskey, soy sauce, Dijon mustard, green onion, brown sugar, salt, Worcestershire sauce, and pepper.

WHISKEY-MARINATED TENDERLOINS

Steps:

• Combine the bourbon, brown sugar, Worcestershire, cumin and garlic in a zip top bag.
• Add the steaks to the bag, gently massage the marinade into the steaks, making sure that all are covered.
• Let marinate in the refrigerator for at least two hours, turning the bag occasionally.
• Heat a grill pan (or your BBQ) to medium high. If using a grill pan, coat it with cooking spray so the steaks don't stick.
• Cook the steaks on each side for about 4 minutes, or until done to your liking.
• Remove from the pan and cover with foil, let rest for 5 minutes before serving.

WHISKEY SIRLOIN STEAK

Steps:

• In a shallow dish, combine the first 5 ingredients; add the beef and turn to coat. Cover; refrigerate for 8 hours or overnight., Drain and discard marinade. Place beef on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 1e5°; medium, 140°; medium-well, 145°).

PORK TENDERLOIN WITH WHISKEY SAUCE RECIPE

Steps:

• Prepare the Whiskey Sauce: In an enameled saucepan, dry-roast the garlic over medium-high heat until the skin chars. Add the olive oil, butter, beef stock, lemon juice and bourbon. Reduce sauce over medium heat, about 10 minutes. Set aside. Cut the pork into 1- by 1- by 4-inch pieces. Pan-roast in a heavy pan until cooked through and lightly browned, about 7 to 10 minutes, turning frequently. Slice the pork on the bias into long strips. Fan out 3 or 4 slices for each serving and spoon the Whiskey Sauce, including the cloves of garlic, over the pork. This recipe yields 4 servings. Per serving: 400 calories, 4g carbohydrate, 46g protein, 20g fat, 140mg cholesterol.

APPLE ALE- AND WHISKEY-MARINATED BEEF TENDERLOIN

Steps:

• Combine ale and whiskey in a bowl. Add brown sugar, cloves, and orange peel.
• Double over the skinny ends of the tenderloin and tie to the rest of the roast with kitchen string so it's roughly the same thickness from one end to the other. Place in a ceramic roasting or baking pan and pour ale marinade over top. Cover with plastic wrap and marinate in the refrigerator, turning occasionally, for 18 to 24 hours.
• Preheat the oven to 500 degrees F (260 degrees C). Coast a roasting pan with olive oil.
• Remove tenderloin from the marinade and place in a roasting pan. Discard the remaining marinade.
• Roast in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue roasting until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 45 minutes.
• Let stand 10 minutes before serving.

WHISKEY-MARINATED STEAK

Steps:

• Whisk together the water, whiskey, pineapple juice, brown sugar, diced onion, teriyaki sauce, soy sauce, liquid smoke, and minced garlic in a bowl.
• Lie the steaks in the bottom of a baking dish. Pour the marinade over the steaks; refrigerate overnight.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill steaks to desired doneness, 3 to 5 minutes per side for medium-rare. Allow steaks to rest for 5 to 10 minutes before serving.