Bourbon Glazed Cajun Tenderloin Recipes

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).

BOURBON-GLAZED CAJUN TENDERLOIN

Steps:

• Make the marinade: in a small bowl, whisk all the marinade ingredients together.
• Trim the tenderloin of excess fat and silver skin; place tenderloin in a large zip-lock plastic bag; pour in the marinade.
• Press the air out of the bag and seal tightly; turn bag to distribute the marinade, place on a plate, and refrigerate 8-24 hours.
• Make the rub: in a small bowl, combine the rub ingredients.
• Make the glaze: in a small bowl, whisk the glaze ingredients together until the sugar is dissolved.
• Remove tenderloin from bag and discard marinade; wipe excess marinade off the tenderloin with paper towels.
• Press the rub into the tenderloins; let stand at room temperature for 20-30 minutes before grilling.
• Lightly brush or spray tenderloin with olive oil; sear over direct medium heat until well marked, about 20 minutes, turning a quarter turn every 5 minutes.
• Continue grilling over indirect medium heat until internal temperature reaches 135° for medium rare, 10-20 minutes.
• During the last 10 minutes of grilling time, turn and baste with the glaze.
• Remove the tenderloin from the grill and let rest for 5-10 minutes; cut into ¾-1 inch slices and serve warm.

CAJUN GRILLED PORK TENDERLOIN W/ BOURBON-MUSTARD GLAZE

Steps:

• Wash the pork tenderloins and pat dry. Rub them generously with the Cajun rub.
• Preheat the grill on medium high heat. Place on grill for a few minutes on high. Sear until grill marks appear on all sides of the pork. Blackening will enhance the flavor.
• Turn the grill down to the lowest heat, or move to the side where they will only receive indirect heat. You want to set the grill to about 325 to 350°F Cover the grill, and let the pork cook for about 30 minutes.
• Meanwhile, make the glaze by placing all ingredients in a small saucepan and bringing to a boil. Lower heat and cook for 5 minutes, stirring occasionally. Set aside.
• After 30 minutes on the grill (from Step 3), turn and baste the tenderloin with the bourbon-mustard glaze. Continue grilling for 15 minutes, turn and baste again, and continue grilling for 15 more minutes, for about an hour total.
• Insert a meat thermometer and when the pork reaches 150°F, remove to a platter. Cover with foil and let rest about 15 minutes. Slice and serve with extra glaze.

BOURBON GLAZE

Steps:

• In a medium bowl, combine bourbon, brown sugar, ketchup, Worcestershire sauce, vinegar, lemon juice, garlic, and mustard. Season with salt and pepper to taste.
• Use to baste meat, especially chicken or salmon, while cooking.

BOURBON-GLAZED CAJUN TENDERLOIN

Steps:

• TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.Trim the tenderloin of any excess fat and silver skin. Place the tenderloin in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate and refrigerate for 8 to 24 hours.TO MAKE THE RUB: In a small bowl combine the rub ingredients.TO MAKE THE GLAZE: In a small bowl whisk together the glaze ingredients until the sugar is dissolved.Remove the tenderloin from the bag and discard the marinade. Wipe excess marinade off the tenderloin with paper towels. Press the rub into the tenderloin and allow to stand at room temperature for 20 to 30 minutes before grilling.Lightly brush or spray the tenderloin with olive oil. Sear over Direct Medium heat until well marked, about 20 minutes, turning a quarter turn every 5 minutes. Continue grilling over Indirect Medium heat until the internal temperature reaches 135°F for medium rare, 10 to 20 minutes. During the last 10 minutes of grilling time, turn and baste with the glaze.Remove the tenderloin from the grill and allow to rest for 5 to 10 minutes. The temperature will rise 5°F to 10°F during this time. Cut into 3/4 to 1 inch slices and serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.