Whiskey and Honey-Marinated Pork Tenderloin

22. October 2005 Pork 2

Adapted from a cooksrecipes.com recipe using bourbon

2-pound pork tenderloin
1/2 cup extra virgin olive oil
1/4 cup whiskey
1/4 cup sherry vinegar
1/4 cup soy sauce
half an onion, chopped
2 tbsps honey
4 cloves of garlic, crushed and minced
2 tbsps ginger, crushed and minced
2 tbsps fresh sage, chopped
1/4 tsp paprika
salt and pepper

1. Combine oil, whiskey, vinegar, soy sauce, onion, honey, garlic, ginger and sage in a bowl. Mix well. Put the tenderloins in a dish and pour the marinade over. Cover and marinate in the refrigerator overnight, turning the meat several times.
2. When ready to cook, preheat oven to 450°. Remove meat from the refrigerator and let stand at room temperature for 1 hour. Remove from marinade, pat dry; season with salt, pepper and paprika. Reserve the marinade.
3. In a deep skillet, brown both sides of tenderloin in hot oil. Place in a rack and roast in the oven about 15 minutes per pound, basting 2 or 3 times during roasting with the reserved marinade. Let the roast stand on a carving board lightly covered with foil for 20 minutes before slicing. Serve warm or cold.

2 thoughts on “Whiskey and Honey-Marinated Pork Tenderloin”

  • 1
    C on October 28, 2005

    Dear Cia, please adopt me for your culinary prowess astounds me.

  • 2
    Raimund on November 1, 2005

    I’ve tried it out with my fresh sage from the garden and all the other ingredients. It was excellent, thank you for the receipt.

    Raimund from germany

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