Kentucky Derby Pork Tenderloin

You're wondering why this pork recipe is called a Kentucky Derby Tenderloin.  Well, this Saturday is the Kentucky Derby and everyone knows Kentucky is noted for its Bourbon.  This recipe features some of that fine Bourbon as a key ingredient.



You will find that using Bourbon as a marinading ingredient gives might fine results.

This is another simple recipe to fix, but you do need to plan ahead because the pork tenderloin needs to marinade for about 12 hours.





Kentucky Derby Pork Tenderloin

 

 

Pork tenderloin weighing about 2- 2 ½ pounds

Marinade ingredients:
 

3/4 cup soy sauce

1/2 cup Bourbon

1/4 cup Wochestershire sauce

5 garlic cloves, finely diced

1/2 cup scallions, white and green parts, chopped

1/4 cup Joe and Son's Toasted Sesame Oil
1/2 cup Joe and Son's Honey Ginger Balsamic Vinegar

1/4 cup water

1/2 teaspoon ground ginger

3 tablespoons brown sugar

1 tablespoon ground black pepper

1/4 teaspoon red pepper flakes

1 teaspoon salt

Combine all of the ingredients EXCEPT the pork in a zip-lock bag.  Remove and reserve 1/2 cup of the marinade.

Place the pork in the bag with the marinade and refrigerate for 12-14 hours.

Grill or broil the pork tenderloin, turning once or twice, until a meat thermometer registers 155 degrees.

Cover with aluminum foil for about 5 minutes to let the juices settle.

Slice into serving pieces and drizzle the reserved marinade over the pork before serving.