After returning from a long weekend in Istanbul, Turkey, I wanted to eat some pork. While in Istanbul, I ate a lot of very good seafood and a lot of very good lamb, but at the end of the day, you may take the pork away from the girl, but you can never take the girl away from the pork.
2-lb boneless pork tenderloin
1 tbsp paprika
1 tsp red chile flakes
1 cup of bourbon
1/2 cup brown sugar
1. Marinate the pork tenderloin by combining the paprika, red chile flakes, salt and pepper in a shallow bowl. Rub the mixture all over the pork and set aside for 30 minutes.
2. Preheat the oven to 275º. Place the pork onto a rack-lined roasting pan and cook in the oven for 2 hours. Turn the pork over after the first hour.
3. Before the 2 hours are up, make the glaze. In a medium saucepan set over medium heat, bring the brown sugar and bourbon to a simmer, stirring occasionally, until slightly reduced, about 10 minutes.
4. Remove the pork from the oven and brush one-third of the glaze all over the pork using a heat-resistant pastry brush. Continue to roast for 30 more minutes, glazing the pork on all sides every 10 minutes. Remove from the oven and set aside to rest for 15 minutes before slicing and serving.