WHISKY GLAZED PORK TENDERLOIN
Provided by Kylee Cooks
Time 47m
Number Of Ingredients 14
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.
SUCCULENT BRAISED PORK
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 3h55m
Yield 4 servings plus leftovers
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.
WHISKEY BARBECUE PORK
The ingredient list may seem long for my saucy pork, but most of these items are common things you'll already have in your kitchen. Plus, once the sauce is mixed up, the slow cooker does the rest and you can focus on other things. I think the liquid smoke is what gives the barbecue its authentic taste!
Provided by Taste of Home
Categories Lunch
Time 6h15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, mix the first 12 ingredients. Place pork roast and onion in a 5-qt. slow cooker. Add sauce mixture. Cook, covered, on low 6-8 hours or until pork is tender. , Remove roast and onion. Cool pork slightly; discard onion. Meanwhile, skim fat from sauce. If desired, transfer sauce to a small saucepan; bring to a boil and cook to thicken slightly. , Shred pork with two forks. Return pork and sauce to slow cooker; heat through. Serve on buns.
Nutrition Facts : Calories 505 calories, Fat 19g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 618mg sodium, Carbohydrate 43g carbohydrate (21g sugars, Fiber 2g fiber), Protein 35g protein.
WHISKEY-BRAISED PORK
Steps:
- Heat oven to 325 degrees. Season the pork with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add meat; brown on all sides, about 10 minutes. Remove meat to plate. Add onion and carrot to the Dutch oven. Cook until vegetables are lightly caramelized, about 5 minutes. Add thyme, garlic, bay leaf and dry mustard; cook 1 minute. Add whiskey; cook, stirring up browned bits, until liquid reduces by half, about 5 minutes. Stir in broth, brown sugar, nutmeg and black pepper to taste. Add meat; cover. Roast until the meat is tender, about 3 hours. Remove pork from oven; cool 10 minutes. Transfer meat to cutting board. Strain liquid into a fat separator (or skim off fat); return liquid to pan. Cook over medium-high heat until reduced by three-quarters, about 15-20 minutes; set aside. Cut pork shoulder into thick slices; place slices on a heap of colcannon with reduced juices around the plate. Nutrition information: Per serving: 898 calories, 55% of calories from fat, 54 g fat, 24 g saturated fat, 228 mg cholesterol, 37 g carbohydrates, 62 g protein, 2,161 mg sodium, 5 g fiber
BOURBON-GLAZED PORK BELLY CHUNKS
Your guests will snap up these cubes of crispy belly pork in sticky, sweet whiskey marinade with soy, anise and honey flavours
Provided by Good Food team
Categories Buffet, Starter
Time 3h45m
Yield Serves 6-8 with other canapés
Number Of Ingredients 7
Steps:
- Heat oven to 160C/140C fan/gas 3. Pour 100ml of the bourbon into a small, shallow roasting tin and add the star anise. Season the pork belly, put in the tin and cover tightly with foil. Bake for 3 hrs. Remove from the oven and leave to cool for at least 1 hr. You can chill the pork for up to 2 days at this stage.
- Heat oven to 200C/180C fan/gas 6. Remove the pork from the tin. Using a small, sharp knife, pare away the rind from the meat, leaving a small layer of fat. Cut the meat into 2cm chunks and return to the tin. Roast for 20 mins until crisp and sizzling, turning regularly.
- Meanwhile, tip the ketchup, soy sauce, honey and remaining bourbon into a small pan. Set over a high heat and bubble for 5 mins until thick and syrupy. Pour over the chunks of pork and toss to coat. Roast for 10 mins more until sticky.
- Snip the chives into the sour cream, if you like, and serve alongside the pork chunks with cocktail sticks.
Nutrition Facts : Calories 273 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Protein 16 grams protein, Sodium 1.1 milligram of sodium
WHISKEY PORK CHOPS
This recipe give a different flavor to the old "pork chops and applesauce" version. It is easy and tasty.
Provided by CAREBEARCOOKING
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees.
- Combine the first 6 ingredients.
- Salt and pepper the pork chops.
- Heat oil in large skillet over medium heat.
- Saute pork 5 minutes on each side.
- Remove.
- Add onion and mushrooms to the pan and saute for 3 minutes.
- Slowly add whiskey to pan, cook for a minute until almost evaporated.
- Stir sour cream mixture into pan.
- Return pork to pan and spoon sauce over pork.
- Wrap handle of pan with foil and cover.
- Bake@ 300 for 1 hour.
PORK TENDERLOIN WITH WHISKEY SAUCE RECIPE
Provided by á-170456
Number Of Ingredients 8
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.
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