Bourbon Pork Tenderloin
By: Import User
Updated: October 9, 2008
Air Date: 10/6/2008
4 to 5 servings
1 cup confectioners' sugar
2 tablespoons bourbon (see Notes)
1 tablespoon water
1 teaspoon vanilla extract
1-1/2 to 2 pounds pork tenderloin (2 tenderloins)
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat the oven to 350°F. Line a 7" x 11" baking dish with aluminum foil then coat with nonstick cooking spray.
In a medium bowl, combine the confectioners? sugar, bourbon, water, and vanilla; mix well and set aside.
Place the pork tenderloin in the baking dish; season with the salt and pepper. Spoon half of the sugar mixture over the pork and bake for 25 minutes.
Remove the tenderloin from the oven and spoon the remaining sugar mixture over it. Bake for 5 to 10 more minutes for medium, or until desired doneness.
Cut into 3/4-inch slices and serve with the sauce from the pan.
NOTES:
If you prefer, you can substitute apple cider for the bourbon. Lining the pan with aluminum foil makes cleanup really easy.
4 to 5 servings
1 cup confectioners' sugar
2 tablespoons bourbon (see Notes)
1 tablespoon water
1 teaspoon vanilla extract
1-1/2 to 2 pounds pork tenderloin (2 tenderloins)
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat the oven to 350°F. Line a 7" x 11" baking dish with aluminum foil then coat with nonstick cooking spray.
In a medium bowl, combine the confectioners? sugar, bourbon, water, and vanilla; mix well and set aside.
Place the pork tenderloin in the baking dish; season with the salt and pepper. Spoon half of the sugar mixture over the pork and bake for 25 minutes.
Remove the tenderloin from the oven and spoon the remaining sugar mixture over it. Bake for 5 to 10 more minutes for medium, or until desired doneness.
Cut into 3/4-inch slices and serve with the sauce from the pan.
NOTES:
If you prefer, you can substitute apple cider for the bourbon. Lining the pan with aluminum foil makes cleanup really easy.
