Q: I would love to have Atkins Park's recipe for pork tenderloin. I believe they call it Drunken Pork Tenderloin, and it is fabulous. Every time we eat there, I try to talk myself into trying something new, but I can never pass up the pork tenderloin. It has a bourbon-pecan sauce that is amazing. I would love to have this recipe.

— Angela Dahrling, Smyrna

JEAN SHIFRIN/AJC (ENLARGE)
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A: Chef Andrew Smith was happy to send over this recipe that he serves with stone-ground grits and green beans. He slices the tenderloin into medallions and marinates them in a teriyaki-bourbon mixture. After searing the slices, he cooks them with the sauce to create a delicious glaze. The pork stays very tender.

— Jeanne Besser, for the Journal-Constitution

MAIN DISH

Drunken Pork Tenderloin

With a Bourbon-Brown Sugar Glaze

Makes 4 servings

Preparation time: 15 minutes,

plus 1 hour or more for marinating

Cooking time: 10 minutes

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

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.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can help you get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to: Mail: Betty Parham, Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303. E-mail: menu@ajc.com. Fax: 404-526-5509.