Wednesday, 15 July 2009
Recipe - Bourbon Glazed Pork Tenderloin
A very good friend of mine had some business down here in 'The Don' the other day so he checked if he could crash at mine. That was of course no problem.
After being told that Hotel Mikey operates strictly on a BYO basis he turned up with a mattress, duvet and a very nice bottle of wine. Good lad!
Since I knew that the risk of us going down the pub was off the scale I figured that we needed something to line our stomachs with. Bourbon glazed pork tenderloin sounded like a good idea in theory. Thankfully it turned out just that way in reality too.
I served it with some sweet potato mash and a mayo-free coleslaw, a combination that worked out really well.
Just a couple of pointers on this recipe. Using a silicone brush and lining the baking tray with tinfoil is a must. The glaze is stickier than Russel Brand's bedsheets.
After that nasty mental image, over to the recipe...
Ingredients (serves 2)
500g pork tenderloin (pork fillet), trimmed and cut in two
3 tbsp bourbon (JD preferably)
3 tbsp ketchup
3 tbsp soy sauce
4 tbsp brown sugar
1 tsp garlic powder
1/2 tsp ground ginger
1/2 tsp smoked paprika
Pre-heat the oven to 220c.
Combine everything besides the tenderloin in a pan. Bring this to a simmer and let it simmer for about 5 minutes, stirring, until nice and thick.
Put the tenderloin on tinfoil on a baking sheet. Brush liberally with the glaze and put it all into the oven.
Cook for 25 - 30 minutes or until done. About half way through the cooking, remove the baking sheet from the oven and brush the tenderloins with some more glaze before returning them to the oven.
Once done, remove from the oven and let the tenderloins rest for 5 - 10 minutes before slicing them.