Cast Iron Pork Tenderloin With Blackberry Bourbon Barbecue Sauce 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).

GRILLED PORK TENDERLOIN WITH BLACKBERRY SAUCE

Steps:

• Mix vinegar, sugar, salt, paprika, mustard, and pepper together; marinate pork in the mixture for up to 4 hours.
• Heat a medium saucepan over high heat and add olive oil. Stir in garlic, shallots, carrot, and celery; reduce heat to medium-high and saute until vegetables begin to brown and caramelize, about 5 minutes. Add Chateau Ste. Michelle Cabernet Sauvignon to deglaze the pan, stirring well.
• Stir in stock, blackberries, jam, and balsamic vinegar. Bring the mixture to a boil, then reduce the heat to medium and continue cooking until the liquid is reduced by half, about 30 minutes.
• Strain sauce and return to pan. Bring sauce to a boil over high heat; reduce heat to medium. Cook until sauce is reduced by half and thickened, about 5 minutes more. Season to taste with espresso, salt, and pepper.
• Heat grill to medium heat. Brush the pork with 2 tablespoons olive oil and place on grill. Cook for about 15 minutes, turning each side 90 degrees to make a crosshatch pattern. An instant-read thermometer inserted into the center should read at least 150 to 155 degrees F.
• Transfer pork to cutting board and let rest 8 to 10 minutes. Slice and serve with blackberry sauce.

BLACKBERRY BARBECUED PORK TENDERLOIN

Steps:

• SPRAY grill grates with no-stick cooking spray. Heat grill to 350 degrees F to 375 degrees F. Generously season tenderloin with salt and pepper.
• MIX blackberry jam, barbecue sauce and seasoning in a microwave-safe bowl. Microwave on HIGH 30 to 40 seconds; stir to blend.
• GRILL pork, turning occasionally, 16 to 20 minutes (or until thermometer reads 160 degrees F). Baste liberally with 1/4 cup blackberry barbecue sauce during last 5 minutes of cooking. Transfer tenderloin to platter, tent with foil and allow to rest for 5 minutes before slicing. Serve pork over brown rice, drizzled with additional sauce and sprinkled with chopped parsley, if desired.

OVEN-BARBECUED PORK TENDERLOINS

Steps:

• Preheat oven to 425°. In a small bowl, combine the first six ingredients. Place tenderloins on a rack in a shallow roasting pan; spoon some of the sauce over pork. , Bake, uncovered, until a thermometer reads 160°, basting occasionally with remaining sauce, 35-40 minutes. Let stand for 5 minutes before slicing.

ROASTED PORK TENDERLOIN WITH BOURBON-BARBECUE SAUCE

Steps:

• Preheat oven to 400 degrees.
• Heat olive oil in an oven-proof skillet over medium-high heat.
• Sprinkle and massage a generous amount of kosher salt and pepper all over the pork. Sear the pork on all sides until deep brown.
• Transfer the skillet to the oven. Roast for 30 to 40 minutes, or until a thermometer reads 140 degrees. Turn over once halfway through roasting. Remove the pork from the skillet and wrap in tin foil. Allow the pork to rest in the foil for 10 minutes.
• Meanwhile, make the sauce. Using the same skillet, place it over medium-high heat on the stove top. Deglaze with the bourbon, scraping up the brown bits from the bottom of the pan. Whisk in the soy sauce, ketchup and brown sugar. Bring the sauce to a boil. Reduce the heat to low and cook for 2 minutes.
• Remove the pork from the tin foil. Whisk any drippings that have collected in the tin foil into the bourbon-barbecue sauce.
• Slice the pork and pour the sauce over all.
• Enjoy!

GRILLED PORK TENDERLOIN WITH BOURBON GLAZE

Steps:

• Trim any excess fat or sinews off the tenderloin and arrange the meat in a baking dish.
• To make the rub, place the rub ingredients in a small bowl and mix well with your fingers.
• Sprinkle this mixture over the pork on all sides, and rub it into the meat.
• Marinate the meat in the refrigerator for 2 hours.
• To make the glaze, melt the butter in a saucepan over medium heat.
• Add the garlic and cook for 1 minute.
• Add the bourbon and the rest of the glaze ingredients and briskly simmer the mixture over high heat, whisking well, until thick and syrupy, 2 to 4 minutes.
• Remove from the heat and add salt and pepper to taste: the mixture should be highly seasoned.
• Pour half the glaze into a small bowl.
• Grill the pork tenderloin over high heat until golden brown and cooked through, 3 to 4 minutes per side, 12 to 16 minutes in all.
• Internal temperature should be 160 drgrees.
• For the last 5 minutes, baste the tenderloin on all sides with the bourbon glaze in the bowl.
• Transfer the tenderloin to a cutting board and thinly slice on the diagonal.
• Arrange the pork on plates or a platter and spoon the remaining glaze in the saucepan on top.
• Serve at once.

GARLIC PORK TENDERLOIN WITH BARBECUE SAUCE

Steps:

• Heat oven to 425°F.
• Place meat in shallow foil-lined pan. Mix dressing mix and dry seasonings until blended; rub onto meat.
• Bake 15 to 20 min. or until meat is done (145°F).
• Remove meat from oven; let stand 3 min. before slicing and serving with the barbecue sauce.