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  1. #21
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    The pork chops came out very good - I boiled the marinade and used it as a baste while they were cooking, and then also had it on the table for people to pour spoonfulls over their chop, if desired. This was probably the second best marinade I've tried for pork, with Stubb's still being the best. Quite impressive!
    -Dan

    Who stole the cork from my breakfast?

  2. #22
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    Tried a variant of this (again w/ grilled pork chops) w/o the orange juice but with a bottle of Worcestershire, and it didn't come out nearly as well. Should have known that bourbon & worcestershire don't go well together...
    -Dan

    Who stole the cork from my breakfast?

  3. #23
    Administrator in exile
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    I have actually started using a couple tablespoons of worestershire when I make this, but in addition to the OJ. Turns out pretty nice. Last time, a couple of days ago, I even added a bit of cinnamon and nutmeg; don't do that.
    Simplicity is the essence of universality - MK Ghandi

  4. #24
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    alright, well, I'll give it a shot with the OJ & the worcestershire, but not a whole bottle this time!
    -Dan

    Who stole the cork from my breakfast?

  5. #25
    Bourbonian of the Year 2002 and Guru
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    A little bit of worcestershire goes a long way. It is to this recipe what bitters are to the manhattan, an important ingredient but not to be overdone.

  6. #26
    Bad Girl and Bourbonian Of The Year 2012
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    Jeff, I forgot to tell you....I made this again last week. Used a larger tenderloin obtained at Sams Club. I used the marinade to baste it every 15 minutes while on the grill (It was a big one....took 2 hours to cook). Jon has declared this his "favorite meal of all time". He ate the leftovers for a whole week and still kept saying how much he loved it!

    Dawn

  7. #27
    Bourbonian of the Year 2006
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    This must have been whole loin.
    Colonel Ed
    Bourbonian of the Year 2006

    Comissioned by Paul Patton, 1999

    "It ain't the booze that brings me in here, it's the solace it distills"

  8. #28
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    OOPS, I made this last week and thought it said tender LION. Those zookeepers are still looking for a short fat man in a stocking mask and a weird apron dragging Simba through the parking lot......

    Actually though, finally got around to trying this (sorry it was after you left Ed) and I concur with all the accolades. Absolutely FABULOUS. Well done Jeff.
    Dane
    I don't drink to excess. But I'll drink to most anything else.

  9. #29
    Bourbonian of the Year 2004 and Guru
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    Quote Originally Posted by jeff
    1lb (or so) whole pork tenderloin
    1/2 cup bourbon (I use AAA)
    1/2 cup orange juice
    2 Tbs dark brown sugar
    Crushed red pepper to taste
    Salt to taste
    Fresh cracked black pepper to taste

    Mix ingredients together in a large zip-lock bag, add tenderloin and marinate for about an hour. Remove tenderloin, reserving the marinade, and grill to desired doneness. Reduce remaining marinade in a saucepan over medium heat until you have a loose syrup consistancy. Cut tenderloin into medalions and top with reduction sauce.

    I like this recipe a lot! It has distinctive bourbon character with a sweet/spicy tang. You can increase the amount of sauce as needed, just keep the proprtions of Bourbon and OJ equal. Try it and let me know what you think.
    This recipe seems to be really good

    I am going to make this for our party along with the Burgoo and other fixin's

    One question?...Can I make it a day ahead and refrigerate?...Is it good reheated? I hope so

    Thanks, Jeff
    Colonel Bettye Jo Boone
    Industrial Maintenance
    Technician/Journeyperson
    Heaven Hill Distilleries
    Bardstown, Kentucky

  10. #30
    Bad Girl and Bourbonian Of The Year 2012
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    It's great reheated.....just ask Jon! He'll eat the leftovers for a week and still rave about how much he loves it!

    Dawn

 

 

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