Recipe Honey Bourbon Grilled Pork Tenderloin
Recipe - Honey Bourbon Grilled Pork Tenderloin
INGREDIENTS:
-2 (1 lb) pork tenderloin
●1/4 cup diced onion
●1/2 cup lemon juice
●1/2 cup Bourbon
●1/2 cup honey
●1/4 cup low sodium soy sauce
●1 tablespoon minced peeled fresh ginger (or 1/4 tsp ground ginger)
●4 garlic cloves , minced
●1/2 teaspoon salt
●1/4 teaspoon fresh ground pepper
●cooking spray
●3 tablespoons all-purpose flour
●1 1/4 cups water
Pork Tenderloin with Mustard Cream Sauce (quick pork fillet recipe)
Here's one of those gold nugget recipes that proves you can make something really incredible with very few ingredients! It's a Pork Tenderloin with a Mustard Cream Sauce that tastes way more sophisticated than the 3 ingredients it calls for.
This sauce really is excellent for pork fillets - elegant enough for company, but quick enough for dinner tonight!
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Juiciest Pork Tenderloin Marinade
This Pork Tenderloin Marinade produces the most juicy and flavorful pork. It takes mere minutes to prepare your marinade before putting it in the fridge to let it soak up those flavors. You're going to love it!
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✅Ingredients
• 1 pork tenderloin, 1 - 1 ½ pounds
• ¼ cup olive oil
• 2 tablespoons brown sugar
• 5 cloves crushed garlic
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• 1 tablespoon white wine vinegar
• 1 teaspoon ground mustard
• ½ teaspoon salt
• ½ teaspoon black pepper
✅Instructions
1️⃣ Place pork tenderloin into a resealable plastic bag.
2️⃣ In a small mixing bowl whisk together olive oil, brown sugar, garlic, lemon juice, Soy sauce, white wine vinegar, ground mustard, salt, and pepper.
3️⃣ Pour mixture over the pork tenderloin in the plastic bag. Seal and place in the refrigerator for 4 hours to overnight.
4️⃣ To cook, heat an oven-safe heavy skillet over high heat. Preheat an oven to 400 degrees.
5️⃣ Sear the pork tenderloin for 2 minutes on each side. Transfer skillet immediately to the oven and cook until the internal temperature reaches 145 degrees, about 15 minutes.
6️⃣ Let rest 5 to 10 minutes before serving.
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Ina Garten's Famous Herb-Marinated Pork Tenderloins | Barefoot Contessa | Food Network
These loins of pork are infused with lemon, thyme and rosemary and are served up in thick slices, perfect for when you have guests over for dinner!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Herb-Marinated Pork Tenderloins
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr 35 min
Prep: 10 min
Inactive: 3 hr 10 min
Cook: 15 min
Yield: 6 servings
Ingredients
1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper
Directions
Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
Preheat the oven to 400 degrees F.
Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.
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Ina Garten's Famous Herb-Marinated Pork Tenderloins | Barefoot Contessa | Food Network
Honey Sriracha Pork Tenderloin
We fired up our Big Green Egg and made simple yet delicious Honey Sriracha Pork Tenderloin. This would make a great weeknight meal, sweet with a touch of heat.
• 2.5 LB Pork Tenderloin
• 3 TBSP of Killer Hogs AP
• 2 TBSP of Killer Hogs the BBQ Rub
• 1/2 Stick of Butter (Melted)
• 2 TBSP of Sriracha
• 2 TBSP of Honey
Setup the BGE to cook indirect at 325 Degrees.
Add in a couple chunks of wood for smoke.
Trim the tenderloins removing the silver skin and any fat.
Apply the AP Rub and then the BBQ Rub. Let sit for 15 minutes.
Place the tenderloins on the center of the BGE.
Cook for 45 mins or until they reach 145 degrees.
30 minutes into the cook mix the butter, honey and Sriracha thoroughly.
Once target temp is reached coat the tenderloins with the glaze.
After 10 mins glaze again and remove.
Rest the tenderloins for 15 mins and then enjoy!
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Honey Garlic Pork Tenderloin with Ginger & Soy
This honey garlic pork tenderloin recipe starts with an easy marinade with lots of fresh ginger and soy. Once marinaded, bake in the oven! Get the full recipe here
Adding this recipe for honey garlic pork tenderloin into your meal rotation is an easy and fast way to bring something different, yet healthy and simple to the table! It's great to switch it up sometimes and we have been loving this recipe so much. We like to serve it over rice with some broccoli.
The marinade is SO simple. All you need are a few pantry and fresh ingredients. You can whisk it together in less than 5 minutes, I promise! Here's what you need for the honey garlic pork tenderloin marinade:
soy sauce (or tamari or coconut aminos)
olive oil (or oil of your choice like avocado)
a lime
honey
fresh ginger
fresh garlic cloves
The trick to keeping pork tenderloin nice and juicy after you take the time to marinate it is not to cook it for too long. The National Pork Board has revised its statements for the internal temperature of some cuts of pork, including the tenderloin. You only need to make sure the tenderloin reaches a medium internal temperature of 145F, NOT 165F. The 20-degree difference really DOES make all of the difference.
Additionally, when the meat has finished cooking, rest it on a cutting board for at least 10 minutes before slicing. This way the juices have a way to soak back up into the meat.
Don't forget to check out the recipe (you also may like this Tuscan Sausage Pasta like and subscribe for more!
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