Short and Sweet
Mix 1/2 cup bourbon with two tablespoons of maple syrup and one tablespoon of Dijon mustard. Season a pork tenderloin with salt and pepper and brown on all sides in a cast iron skillet. Place in a 400F oven for about 20 minutes -- basting every five minutes with bourbon mixture -- until 145F in center of loin. Allow to rest 10 minutes before serving.
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Comments: 8
Thank you Kevin.......I'll share Shirley's pork tenderloin in hoisin sauce soon.
It is simple and easy. Note: I wouldn't try doing this on a grill.
Sonia,
Great!
I assume you mean Canadian Whiskey. If so, yes, but brandy might be a better substitution.
That too.