Pork Tenderloin With Whiskey Sauce Recipes

WHISKY SAUCE BRAISED PORK RECIPE

Steps:

• 1) Pour the olive oil in a large non-stick pan and add the unpeeled garlic cloves.
• 2) Put the pan over medium-low heat for 10 minutes. Stir the garlic regularly until soft. The pork fillets should be ¼-inch max in thickness. You can make them thinner by wrapping them in cling film and flattening them using a meat mallet. Season on both sides with a little pinch of pepper and salt. Turn the heat under the pan with garlic cloves higher. Add the pork to the hot oil.
• 3) Quickly sear the pork on both sides for a minute.
• 4) Then add the whisky.
• 5) Put a lid on the pan and turn the heat low. Simmer for 2 to 3 minutes until the pork is cooked all the way through. Check if the seasoning of the whisky sauce is good and add extra pepper or salt to taste if necessary. Put the cooked pork fillets onto warm plates and drizzle with the sauce. Top with the garlic cloves. Add a last sprinkle of freshly ground black pepper and serve immediately.

WHISKY GLAZED PORK TENDERLOIN

Steps:

• Mix the rub ingredients in a bowl, then spread on the pork on all sides, and rub it into the meat.
• Let sit in the fridge for a few hours.
• Melt the butter in a saucepan over medium heat.
• Add the garlic and cook for a minute, then add the whisky, and the rest of the glaze ingredients
• Bring to a boil, then reduce the heat to a fast simmer - whisking (so it doesn't burn). Reduce to a thick syrup (3-5 minutes)
• Remove from the heat and season to taste.
• Preheat the oven to 350.
• Add the pork in a large roasting dish, and cook 40-45mins.
• During the last 5 minutes, baste the pork with some of the glaze.
• Remove to a cutting board, and rest 5 minutes.
• Slice, and serve with the glaze.

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).

PORK TENDERLOIN WITH WINE SAUCE

Steps:

• Cut pork into 2-in. slices; flatten to 1-1/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Remove and keep warm. , Add broth to the pan, scraping to loosen browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with pork.

PORK IN A WHISKY CREAM SAUCE

Steps:

• In a frying pan heat the olive oil on a high heat and fry the pork steaks on both sides until brown. At this point add the butter and spoon over the steaks until cooked to your taste. Remove steaks to a plate and keep warm.
• Drain the excess fat from the pan, lower the temperature to a medium heat and add the garlic,mushrooms and thyme. Fry for 3 or 4 mins then add the whisky. Cook for a couple of mins to cook off the alcohol.
• Pour in chicken stock, whisk in the cream cheese and season.
• Put the steaks back into the sauce to heat through for a few mins Turn up the heat to reduce the sauce. Serve.

PORK TENDERLOIN WITH WHISKEY SAUCE RECIPE

Steps:

• Prepare the Whiskey Sauce: In an enameled saucepan, dry-roast the garlic over medium-high heat until the skin chars. Add the olive oil, butter, beef stock, lemon juice and bourbon. Reduce sauce over medium heat, about 10 minutes. Set aside. Cut the pork into 1- by 1- by 4-inch pieces. Pan-roast in a heavy pan until cooked through and lightly browned, about 7 to 10 minutes, turning frequently. Slice the pork on the bias into long strips. Fan out 3 or 4 slices for each serving and spoon the Whiskey Sauce, including the cloves of garlic, over the pork. This recipe yields 4 servings. Per serving: 400 calories, 4g carbohydrate, 46g protein, 20g fat, 140mg cholesterol.

PORK TENDERLOIN WITH MARMALADE SAUCE

Steps:

• Preheat oven to 400 degrees.
• In small bowl combine mustard, garlic, rosemary and pepper.
• Completely cover each tenderloin with mixture.
• Form roast of uniform thickness and tie with string.
• Bake for 50-60 minutes .
• Combine marmalade, stock, ginger and soy sauce in small saucepan.
• Heat to boiling.
• Mix cornstarch with water to form thick paste and add it to the sauce.
• Stir until sauce thickens.
• Slice the pork and serve with the sauce.