MARINATED PORK LOIN
With only 2 ingredients, this dish could not be easier!!!
Provided by Six Sisters
Yield 8
Number Of Ingredients 2
Steps:
- The night before, place the pork loin in an airtight container (or a ziploc bag) and cover completely with 3/4 of the bottle of Italian dressing. Set aside the remaining dressing for cooking. Place pork loin in the fridge and let marinate overnight (it makes it REALLY tender!).
- When you're ready to cook it, set your grill to the lowest heat setting (the trick is to cook it low and slow).
- Set the whole pork loin directly on the grill and cook each side for a couple of minutes (I did about 5 minutes a side). Then cut the loin into 1" slices. Baste each slice with the remaining Italian dressing.
- You should flip the slices every three minutes or so, basting with marinade each time you do.
- Grill until the internal temperature of each 1" slice of pork reaches between 145-160 degrees F (depending on how you like your pork).
- Total grill time was about 30 minutes, but it will vary depending on the heat of your grill.
BOURBON-MARINATED PORK TENDERLOIN
Make and share this Bourbon-Marinated Pork Tenderloin recipe from Food.com.
Provided by gpotts5626
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse tenderloins, and pat dry.
- Combine soy sauce and next 9 ingredients in a large zip-top plastic freezer bag or shallow dish; seal or cover, and chill at least 12 hours. Remove pork from marinade, discarding marinade. Sprinkle evenly with salt.
- Grill, covered with grill lid, over high heat (400° to 500°) 30 minutes or until a meat thermometer inserted into thickest portion registers 155°, turning occasionally. Remove from heat; cover with aluminum foil, and let stand 10 minutes or until thermometer registers 160°. Garnish with fresh parsley sprigs, if desired.
Nutrition Facts : Calories 457.4, Fat 19.4, SaturatedFat 4.2, Cholesterol 124.7, Sodium 2607.9, Carbohydrate 13.4, Fiber 1, Sugar 8.4, Protein 43
GRILLED BOURBON-MARINATED PORK CHOPS OR PORK TENDERLOINS
Plan ahead the pork needs to marinade for a minimum of 12 hours. Use this marinade for 2 pork tenderloins or 6-8 pork chops. You can reduce the bourbon to 1/3 cup but 1/2 cup is better!
Provided by Kittencalrecipezazz
Categories Pork
Time 12h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl whisk together the marinade ingredients; place in a large zip-loc plastic bag.
- Add in the pork chops or 2 pork tenderloins; seal the bag.
- Turn to coat with the marinade.
- Refrigerate for a minimum of 12 hours.
- Set grill to high heat (about 400°F).
- Remove the pork and discard the marinade.
- Place on grill.
- For pork chops cook for about 15 minutes on each side, depending on how thick your chops are.
- For pork tenderloins, cook for about 25 minutes turning occasionally or until the pork is cooked; tent with foil and let sit for about 10 minutes before slicing.
- Delicious!
PORK TENDERLOIN IN BOURBON
Tender pork marinated in soy sauce, bourbon and more. May also be grilled.
Provided by Debbie
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 3h
Yield 8
Number Of Ingredients 5
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).
Nutrition Facts : Calories 239.2 calories, Carbohydrate 4.2 g, Cholesterol 94.7 mg, Fat 8.2 g, Fiber 0.1 g, Protein 30.6 g, SaturatedFat 3 g, Sodium 516.6 mg, Sugar 3.4 g
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BOURBON BROWN SUGAR PORK LOIN RECIPE — THE MOM 100
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Cuisine AmericanTotal Time 45 minsCategory Main CourseCalories 158 per serving
- In a small pot or a microwave-safe bowl combine the bourbon, brown sugar, soy sauce. Heat over low heat for a few minutes, stirring often, until the brown sugar is dissolved – or do this in the microwave, working in 20-second bursts. Stir in the Worcestershire sauce, lemon juice, thyme and pepper. Allow to cool completely.
- Place the marinade in a large sturdy zipper top bag or a container big enough to hold the meat. Add the marinade and turn the pork to coat well. Cover, and place in the fridge to marinate overnight, or at least 6 hours.
- Preheat the oven to 425ºF. Cover a rimmed baking sheet or a baking pan with foil, wrapping it well to enclose the whole pan (see recipe intro). Place the pork on the baking sheet or pan, and roast for about 15 to 30 minutes (it really depends on the thickness of the pork loin), until a meat thermometer registers 145ºF. If you have the inclination, baste it after 10 minutes with any extra marinade. Let the pork sit on a cutting board for 10 minutes before slicing it.
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- Whisk together Worcestershire sauce and next 5 ingredients in a small bowl until blended. Pour marinade into a large zip-top plastic freezer bag; add pork, turning to coat. Seal bag, and chill 2 hours, turning occasionally.
- Preheat grill to 350° to 400° (medium-high) heat. Remove pork from marinade, reserving marinade.
- Grill pork, covered with grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 150° to 155°. Remove pork from grill, and let stand 10 minutes before slicing.
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