Pork Tenderloin with Kentucky Bourbon-Q Sauce

1/3 cup Kentucky bourbon (I use Woodford’s Reserve)
1/3 cup water
1 tablespoon white wine vinegar
1 tablespoon minced fresh ginger
1 jalapeno pepper, chopped
1 teaspoon minced garlic
1-½ pounds pork tenderloin
¼ cup sorghum molasses
¼ cup ketchup
Sea salt and freshly ground pepper to taste
Extra virgin olive oil

Combine the bourbon, water, vinegar, ginger, jalapeno and garlic in a bowl. Add the pork tenderloin and turn it to coat. Marinate the pork at room temperature for 1 hour, turning every 15 minutes.

Preheat the oven to 350 degrees.

Remove the pork from the marinade and pour the marinade into a small saucepan. Boil it over high heat until it is reduced by one-third. Add the sorghum and ketchup and cook until thickened for about 10 - 12 minutes. Season with salt and pepper to taste. Brush the pork with the olive oil and sprinkle it with salt and pepper.

Grill it over medium heat until the outside of the meat is well marked. Transfer the pork to a pan and place it in the oven at 350 degrees until it reaches an internal temperature of 155 degrees about 20 minutes. It should be slightly pink in the middle.

Remove the pork from the oven and allow it to stand at room temperature for 5 minutes. Then slice it against the grain and serve it with the sauce made from the marinade.


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