luv2hunt Posted May 2, 2006 Share Posted May 2, 2006 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 Link to comment Share on other sites More sharing options...
pepcycle Posted May 2, 2006 Share Posted May 2, 2006 This must have been whole loin. Link to comment Share on other sites More sharing options...
gr8erdane Posted June 19, 2006 Share Posted June 19, 2006 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. Link to comment Share on other sites More sharing options...
boone Posted September 10, 2006 Share Posted September 10, 2006 1lb (or so) whole pork tenderloin1/2 cup bourbon (I use AAA)1/2 cup orange juice2 Tbs dark brown sugarCrushed red pepper to tasteSalt to tasteFresh cracked black pepper to tasteMix 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. :yum: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 :grin: :grin: :grin: I am going to make this for our party along with the Burgoo and other fixin's :grin: :grin:One question?...Can I make it a day ahead and refrigerate?...Is it good reheated? I hope so :grin: :grin: Thanks, Jeff :grin: Link to comment Share on other sites More sharing options...
luv2hunt Posted September 11, 2006 Share Posted September 11, 2006 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 Link to comment Share on other sites More sharing options...
jeff Posted September 11, 2006 Author Share Posted September 11, 2006 Yeah Bettye Jo, it is really good, maybe better the second day. I would probably cook it to just medium rare the first day so that it doesn't dry out when you reheat it, and make more sauce than you think you'll need. If the sauce thickens too much, add water to it as you're heating it. I'm looking forward to it :yum: Link to comment Share on other sites More sharing options...
Recommended Posts