Wednesday, June 10, 2009
Hiatus
This Man's Kitchen will be taking a wee break. Come back early July for more exciting goodness!
Wednesday, June 3, 2009
Bourbon Brined Pork Tenderloin
In a medium sized bowl add:
3.5 Cups Warm Water
1/2 Cup Bourbon
1/8 Cup Salt
1/8 Cup Sugar
1/16 Cup Apple Cider Vinegar
1 Tbs. Cinnamon
1 Tbs. Onion Powder
Whisk ingredients for 30 seconds, then add:
1 Cup Ice
Whisk again, and add:
1 Pork Tenderloin
Refrigerate for at least 3 hours, up to 12 hours.
To make glaze, cook, in a small saucepan, two tablespoons each:
Bourbon
Maple Syrup
Butter
Boil until mix is thick enough to coat the back of a spoon.
Grill brined pork over high heat. After the first 5 minutes of cooking, baste occasionally with glaze (reserve a small amount of glaze). Remove from heat when pork reaches an internal temperature of 145 degrees- about 15 minutes. Cover with foil, and allow to rest 10 minutes. Slice, and top with a drizzle of glaze.
3.5 Cups Warm Water
1/2 Cup Bourbon
1/8 Cup Salt
1/8 Cup Sugar
1/16 Cup Apple Cider Vinegar
1 Tbs. Cinnamon
1 Tbs. Onion Powder
Whisk ingredients for 30 seconds, then add:
1 Cup Ice
Whisk again, and add:
1 Pork Tenderloin
Refrigerate for at least 3 hours, up to 12 hours.
To make glaze, cook, in a small saucepan, two tablespoons each:
Bourbon
Maple Syrup
Butter
Boil until mix is thick enough to coat the back of a spoon.
Grill brined pork over high heat. After the first 5 minutes of cooking, baste occasionally with glaze (reserve a small amount of glaze). Remove from heat when pork reaches an internal temperature of 145 degrees- about 15 minutes. Cover with foil, and allow to rest 10 minutes. Slice, and top with a drizzle of glaze.
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