Pork Tenderloin With Kentucky Sweet-Savory Bourbon Barbecue Sauce
|Kentucky bourbon||1⁄3 Cup (5.33 tbs) (You May Use Maker's Mark)|
|Water||1⁄3 Cup (5.33 tbs)|
|White wine vinegar||1 Tablespoon|
|Minced fresh ginger||1 Tablespoon|
|Jalapeno pepper||1 , chopped|
|Minced garlic||1 Teaspoon|
|Pork tenderloin||1 1⁄2 Pound|
|Sorghum molasses||1⁄2 Cup (8 tbs) (You May Use Any Type Of Molasses; Sorghum Is Regional And Possibly Hard To Find)|
|Ketchup||1⁄4 Cup (4 tbs)|
|Kosher salt||1⁄4 Teaspoon (You May Use Atlantic Sea Salt)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Extra virgin olive oil||1 Teaspoon|
Combine the bourbon, water, vinegar, ginger, jalapeno, and garlic in a bowl. Add the pork tenderloin, and turn to coat. Marinate the pork at room temperature for 1 hour, turning it 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 (molasses) and ketchup, and cook until thickened, or about 20 minutes. Season with kosher salt and pepper.
Brush the pork with the olive oil, and sprinkle 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 30 minutes. 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. Makes 4 servings.
You cannot imagine how wonderful this sauce tastes, and you may use it on anything that you barbecue. The alcohol cooks off, so the sauce itself is not alcoholic, but the flavor is out-of-this-world good! I highly recommend it! --Betty
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