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Bourbon-Brown Sugar Pork Tenderloin

Bourbon-Brown Sugar Pork Tenderloin

Add rich, mellow flavor to grilled pork tenderloin with a marinade of bourbon, brown sugar, mustard, and soy sauce. Reserve some of the marinade to make a sauce to serve with the pork.

The Twist: It’s a fresh, weeknight-easy spin on Sunday pork roast with gravy. A quick reduction transforms the flavorful marinade into an indulgent sauce.

Yield: Makes 6 to 8 servings



•  2 (1-lb.) pork tenderloins

•  1/4 cup firmly packed dark brown sugar

•  1/4 cup minced green onions

•  1/4 cup bourbon

•  1/4 cup soy sauce

•  1/4 cup Dijon mustard

•  1/2 teaspoon freshly ground pepper

•  1/2 teaspoon cornstarch



1.  Remove silver skin from tenderloins, leaving a thin layer of fat. Combine brown sugar and next 5 ingredients in a large zip-top plastic freezer bag; add pork. Seal bag, and chill 8 to 18 hours, turning bag occasionally. Remove pork from marinade, reserving marinade.

2.  Preheat grill to 350° to 400° (medium-high) heat. Grill pork, covered with grill lid, 8 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Remove from grill, and let stand 10 minutes.

3.  Meanwhile, combine reserved marinade and cornstarch in a saucepan. Bring to a boil over medium heat; cook, stirring constantly, 1 minute. Cut pork diagonally into thin slices, and arrange on a serving platter; drizzle with warm sauce.

*1 1/2 lb. flank steak may be substituted. Reduce grill time to 6 to 8 minutes on each side or to desired degree of doneness.



Southern Living




Source: MyRecipes



Recipe: Grilled Plantains

Recipe: Grilled Plantains

Brush plantains (cooking bananas) with a mixture of butter and brown sugar and grill them until they are soft and tender.

Yield: 6 servings (serving size: 2 plantain sections and 1 lime wedge)



•  3 soft black plantains, unpeeled (about 1 1/2 pounds)

•  2 tablespoons butter, melted

•  1 teaspoon brown sugar

•  1/8 teaspoon ground red pepper

•  Cooking spray

•  6 lime wedges



1.  Prepare grill to medium heat.

2.  Cut plantains in half lengthwise. Cut plantain halves in half crosswise. Combine butter, sugar, and pepper; brush evenly over cut sides of plantain sections.

3. Place plantain sections, cut sides up, on grill rack coated with cooking spray; grill 7 minutes or until flesh is soft and skins begin to pull away from the flesh. Turn plantain sections over; grill 3 minutes. Serve warm with lime wedges.


Bill and Cheryl Jamison, Cooking Light

MAY 2003


Source: MyRecipes