Pork Tenderloin with Whiskey-Mustard Marinade Sauce and Fresh Herbs
~ Skirt in the Kitchen ~
Blend together 1/2 cup Tamari, 1/2 cup Jack Daniel’s Whiskey, 4 tablespoons sorghum, 1/4 to 1/2 cup coarse mustard, 4 tablespoons apple cider vinegar, 1 minced shallot, 2 minced cloves, dash of hot sauce, 2 cups sour cream, and 2 teaspoons black pepper. Add a blend of fresh mixed herbs in the marinade: mint, marjoram, oregano. Set aside some of the herbs for right before baking. Marinate an approximate 9-pound pork tenderloin for 30 minutes to 1 hour, at least. For fork pricks into the meat, marinate 3 to 6 hours. Remove from marinade (reserve the marinade) and place in a low-rimmed baking pan, salt and pepper. Rub a thick amount of marinade and the rest of the fresh herbs over the tenderloin. Place in the oven at 500 degrees Fahrenheit and cook for
25 to 30 minutes. Three-fourths of the way through cooking time, baste with most of the marinade. This will turn into its own thickened broth, somewhat like a gravy to drizzle over the meat when serving– This is excellent. Let it rest before cutting into portions. Adorn with marjoram.
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