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DEL.ICIO.USDrunken Pork Tenderloin With a Bourbon-Brown Sugar Glaze
The Atlanta Journal-Constitution
Atkins Park, a longtime popular restaurant/tavern in Atlanta’s Virginia-Highland neighborhood, shared this recipe with the AJC several years ago when a reader begged for it. The tenderloin is sliced into medallions, marinated in a teriyaki-bourbon mixture and then cooked with the sauce to create a delicious glaze. The pork stays very tender. Chef Andrew Smith served it with stone-ground grits and green beans.
Makes 4 servings
Hands on: 15 minutes,
plus 1 hour or more for marinating
Total time: 1 1/2 hours
Ingredients:
3/4 cup low-sodium chicken broth
1/2 cup bourbon
1/2 cup teriyaki sauce
1/4 cup teriyaki glaze
1/2 cup low-sodium soy sauce
3/4 cup brown sugar
5 shallots, sliced
2 sprigs rosemary, leaves removed and chopped
1 1/2 pounds trimmed pork tenderloin, cut into 1/2-inch slices
1 tablespoon oil
Instructions:
In a large bowl, blend broth, bourbon, teriyaki sauce, teriyaki glaze, soy sauce, brown sugar, shallots and rosemary. (You will use half the mixture as marinade and half for sauce.) Marinate the pork tenderloin for at least 1 to 2 hours. After marinating, drain meat.
In a large skillet over medium-high heat, add oil. Pan sear meat on both sides. Add reserved marinade and simmer for 5 to 6 minutes, or until meat is just cooked through.
Per serving: 434 calories (percent of calories from fat, 22), 41 grams protein, 35 grams carbohydrates, trace fiber, 9 grams fat, 111 milligrams cholesterol, 1,853 milligrams sodium.
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