Monday, September 21, 2009

Becky's Brown Sugar Bourbon Pork Tenderloin

(The following recipe is for one small tenderloin but you can cook up to 3 of them in a pan-- just double the ingredients for the sauce.)

In a sizzling hot skillet, melt 1 T. of butter with 2 T. Olive oil.Turn oven to 400 degrees.

Sprinkle all sides of a smallish pork tenderloin with Tony's Cajun Seasoning (or some mixture of salt, pepper, paprika, chili powder & garlic powder) & rub in the seasonings.

Brown all sides of pork loin until it is golden and caramelized.

Place pork loin in an oven proof 9 by 13 inch pan (or leave in skillet if it is oven proof).

Into the skillet drippings, add 1/4 brown sugar, 1/2 c. bourbon, heat and stir until a very thin syrup. Check to see if it needs additional salt & pepper or Tony's seasoning, whatever you prefer.

Pour syrup over pork loin, cover, and put in hot oven another 10 minutes or until the meat is still slightly pink in the middle. (If you cook it until the pork is white all the way through, it may be dry.)

Slice on the diagonal and serve with a ladle of the brown-sugar-buttery-bourbon sauce.

Delicious with sweet potatoes and a spinach salad.

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